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.

Francine Lizotte

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 (1)


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

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