"Roasting the veggies brings out their natural sweetness and intensifies their flavors, while the chickpeas add filling fiber and protein," says Cynthia Sass, M.P.H, R.D., author of S.A.S.S! Yourself Slim. "To avoid excess carbs, I think of the brown rice pasta as an accent, using just enough to satisfy."
1/2 cup chunked eggplant
1 cup halved baby Brussels sprouts
1/2 cup chickpeas, rinsed and drained
1/2 cup minced onion
1/2 tablespoon extra-virgin olive oil
1/2 tablespoon minced garlic
12 grape tomatoes, halved
1/2 cup cooked brown rice pasta
3 large fresh basil leaves, sliced
1 tablespoon chopped walnuts, for garnish
Preheat oven to 350 degrees. Place eggplant, Brussels sprouts, and chickpeas on a cookie sheet. Mist with cooking spray and roast for 20 minutes. On stove top, sauté onion in olive oil for 5 to 10 minutes until translucent. Add garlic and tomatoes and sauté 2 to 3 more minutes until tomatoes are tender. Remove from heat and toss with cooked pasta and basil. Transfer pasta to a plate, top with oven-roasted veggies, and garnish with walnuts.