Zoodles and Roasted Veggies

I have such a wonderful support system for healthy eating and you will be learning all about some fun ways to find creative and healthy meals to try in the next few weeks. I love staying in touch with friends who like to cook and are willing to try creative vegetarian meals. Suzanne is one of those girls that is always looking for new ways to creative delicious and nutritious meals. She is on our team for the Summer Sizzle 60 day challenge and she shared this recipe with me. I am adding my own flair and a few more vegetables but the basic recipe was shared with me by Suzanne.

Ingredients
5 Roma tomatoes
1 large head cauliflower
1 bunch zucchini
2-3 cloves garlic smashed
3-4 large zucchini
2 Tablespoons pine nuts
1 tablespoon olive oil
1-2 teaspoons liquid aminos (about 8-10 sprays)
1 teaspoon salt
1 teaspoon garlic salt
1-2 teaspoon seasoned pepper
1-2 teaspoon thyme
1-2 teaspoon rosemary
1-2 teaspoon basil
1-2 cups cooked quinoa

Preheat oven to 400. 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 amines 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. Sprinkle pine nuts on top and serve!!!!

Zoodles and Roasted Veggies

 

Print

Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

 

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.

Author: Kerry

Recipe type: Vegetarian

Cuisine: Vegetarian

Serves: 4-6

Ingredients

• 5 Roma tomatoes
• 1 large head cauliflower
• 1 bunch zucchini
• 2-3 cloves garlic smashed
• 3-4 large zucchini
• 2 Tablespoons pine nuts
• 1 tablespoon olive oil
• 1-2 teaspoons Braggs liquid aminos (about 8-10 sprays)
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1-2 teaspoon seasoned pepper
• 1-2 teaspoon thyme
• 1-2 teaspoon rosemary
• 1-2 teaspoon basil
• 1-2 cups cooked quinoa

Instructions

1. Preheat oven to 400.
2. Slice tomatoes ¼ inch thick and spread slices on a large baking sheet covered with foil.
3. Season with salt, pepper, thyme, basil and rosemary.
4. Cut cauliflower into small pieces, wash and spread in a single layer on a separate cookie sheet covered with foil.
5. Spray with liquid aminos and season with garlic salt, seasoned pepper and some thyme, basil and rosemary.
6. Roast the tomatoes for 25 minutes until starting to look dry.
7. Roast the cauliflower for 30 minutes until a bit brown and fork tender.
8. Wash and cut asparagus into bite sized pieces and set aside.
9. Spiralize the zucchini into noodles using a special peeler or spiralizer.
10. Heat olive oil in a pan and add garlic.
11. Add asparagus and sauté until just barely tender.
12. Remove from pan and place zoodles into olive oil pan.
13. Cook for 2 minutes, stirring the entire time.
14. Remove from pan and add pine nuts to pan. Stir pine nuts around until brown.
15. 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.

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What are your favorite Summer meals that are packed with nutritious goodness?