Here's a fabulous healthy vegetarian dish that will thrill all your guests. You can prep all the roasted vegetables before hand and then reheat and assemble when ready to serve.
Slice tomatoes ¼ inch thick and spread slices on a large baking sheet covered with foil.
Season with salt, pepper, thyme, basil and rosemary.
Cut cauliflower into small pieces, wash and spread in a single layer on a separate cookie sheet covered with foil.
Spray with liquid aminos and season with garlic salt, seasoned pepper and some thyme, basil and rosemary.
Roast the tomatoes for 25 minutes until starting to look dry.
Roast the cauliflower for 30 minutes until a bit brown and fork tender.
Wash and cut asparagus into bite sized pieces and set aside.
Spiralize the zucchini into noodles using a special peeler or spiralizer.
Heat olive oil in a pan and add garlic.
Add asparagus and sauté until just barely tender.
Remove from pan and place zoodles into olive oil pan.
Cook for 2 minutes, stirring the entire time.
Remove from pan and add pine nuts to pan. Stir pine nuts around until brown.
Layer a scoop of warm quinoa onto your plates and then the zoodles and then layer with a generous amount of asparagus, cauliflower and roasted tomatoes.
Recipe by Growing Weisser at https://www.growingweisser.com/zoodles-and-roasted-veggies