Baked veggighetti

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    Baked veggighetti

    Baked veggighetti


    2 people made this

    About this recipe: Use a spiralizer to create thin vegetable ribbons, drizzle with olive oil and lemon and then bake in a hot oven for 20 minutes. We call this veggighetti in our house and the combination of carrot, courgette and sweet potato is delicious.

    Serves: 2 

    • 2 large carrots, sliced into thin ribbons using a spiralizer
    • 1 courgette, sliced into thin ribbons using a spiralizer
    • 1 small sweet potato, sliced into thin ribbons using a spiralizer
    • 2 tablespoons olive oil, or as needed
    • 1 tablespoon butter, cut into small pieces
    • 1 tablespoon lemon juice
    • 2 teaspoons lemon zest, or to taste
    • salt and freshly ground black pepper to taste
    • 1 1/2 teaspoons fresh chopped parsley

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Line a baking dish with foil.
    2. Place carrots, courgette and sweet potato ribbons in a large bowl; stir in olive oil, butter, lemon juice and lemon zest until combined; season with salt and pepper. Pour vegetable mixture into prepared baking dish.
    3. Bake in the preheated oven for 10 minutes; toss mixture again. Continue baking until vegetables are tender, about 10 more minutes.
    4. Transfer vegetables to individual serving bowls; sprinkle with parsley.
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    Reviews in English (4)


    Really tasty and very easy. I added some feta cheese and pesto after baking.  -  10 Apr 2016


    Delicious! I left out the butter. Thank you for the recipe.  -  19 Sep 2015  (Review from Allrecipes US | Canada)


    We enjoyed this and the color was lovely. My one sweet potato was bad so had to make a last minute substitution of a small butternut squash -- it probably would be 5 stars with a sweet potato. I also just matchsticked the veggies with the food processor.  -  13 Oct 2015  (Review from Allrecipes US | Canada)

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