EBD Recipe: Roasted Veggie Pasta

Prep Time: 20 minutes

Cook Time: 45 minutes

Special Equipment: Spiralizer and food processor with round blade for slicing.

*If you do not have a spiralizer, use a carrot peeler to peel the sweet potato and zucchini into thin ribbons.

Ingredients

• 8 plum tomatoes (about 2 lb), cut in wedges
• 2 sweet red peppers
• 2 sweet yellow peppers
• 4 thin eggplants (about 1 lb in total)
• 1 large bulb fennel, trimmed and cut in wedges
• 1 large onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary, or ½ teaspoon dried
• 1 tablespoon fresh thyme, or ½ teaspoon dried
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 heads of garlic
• 2 sweet potatoes, spiralized into noodles.
• 4 medium zucchinis (use 4 potatoes and no zucchinis if you plan to freeze this dish)
• Shrimp/scallops if desired

Balsamic Basil and Mint Dressing

• ¼ cup balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• ¼ cup shredded fresh basil
• 2 tablespoons chopped fresh mint

 Steps

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. You may need two depending on how much vegetables you end up with.
2. Slice peppers, eggplants and onions in food processor and put in large bowl.
3. Cut fennel and add to bowl.
4. Add olive oil, rosemary, thyme, salt and pepper to bowl. Toss.
5. Spread veggies out in even layer on baking sheet.
6. Cut the top of the head of garlic (you will take off the top of each garlic clove) and place it on the baking tray. Drizzle it with oil.
7. Bake veggies for 45 minutes or until veggies are tender and brown.
8. Meanwhile, spiralize sweet potatoes and zucchini. Then steam them lightly for about 3 minutes. Set aside.
9. Once cooked, add the veggies back to your bowl.
10. When the garlic is cool enough squeeze the cloves out of the skins, keeping them whole and add into the veggie mixture. Discard skins.
11. Combine dressing ingredients and toss with veggies.
12. Serve veggies over spiralized noodles.

Serves 8

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