During summer I always end up making ratatouille at some point for a vegetable pick me up that's easy to make. Thinly slice garlic, onion, eggplant, red and green peppers, summer squash (I used zucchini and yellow summer squash), tomatoes, basil, and parsley, and a little salt and pepper to taste. I served mine over chickpea pasta, which is higher in protein and fiber, and lower in carbohydrates than regular pasta, but has the same texture as regular pasta. Also topped with nutritional yeast for a non-dairy "cheese". For you meat eaters, you can also sauté sausage or chicken and toss with the vegetables.
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