Mediterranean Roasted Vegetable Spaghetti

The sun is shining and I'm reminiscing of holidays in Spain. I just love the fresh ingredients and clean tastes of mediterranean vegetables, especially with a glass of wine!

What better way to celebrate the summer than sitting down to a bowl of this, courtesy of The Kitchen Shed?
It's ridiculously easy, both in effort and budget so is sure to be a winner.

Mediterranean Roasted Vegetable Spaghetti

Serves 4

Ingredients

1 small/medium Courgette diced
2 Peppers any colour, diced
1 small Red Onion peeled and chuncky diced
200 grams Mushrooms quartered
250 grams Cherry Tomatoes whole
4 Heaped Tablespoons Green Olives
1 Tablespoon extra virgin olive oil
2 teaspoons Dried Oregano
1 teaspoon Dried Basil
1/4 teaspoon Fine Sea Salt
300 grams Wholegrain Spaghetti
2-3 Garlic Cloves minced/finely grated
1 handful Fresh Basil Leaves

Instructions

1. Preheat the oven to 180°C.
2. Place all of the diced vegetables and olives onto a baking tray and drizzle over the oil, dried herbs and salt.
3. Give everthing a good toss to combine and place the baking tray into the oven for 35-40 minutes, tossing every 10 minutes or so.
4. Cook the spaghetti in the last 10 minutes of cooking, and drain.
5. Once the vegetables are cooked, top them with the garlic and the fresh basil leaves whilst they are still in the baking tray and give everything a good mix.
6. Combine the roasted vegetables with the spaghetti and stir together thoroughly.

Serve and enjoy.