Sun Dried Tomatoes & Roasted Veggies Salad
Course
Dinner
,
Lunch
Cuisine
Mediterranean
Cooking Method
Food Processor
Food-Allergy
Dairy Free
,
Egg Free
,
Gluten Free
,
Nut & Tree Nut Free
,
Soy Free
Special Diet
Low Sugar
,
Vegan
,
Vegetarian
Food category
Comfort Food
,
Pasta
Recipe Program
HLC Created Recipes
Ingredients
1/2
package
Gluten Free Spaghetti
(can swap for regular noodles)
1
large
Sweet Potato
peeled and diced (2 cups)
1
Zucchini
2
cups
Brussel Sprouts
2
cups
Portobello Mushrooms
1/4
cup
Olive Oil
1
tsp
Salt
2
cups
Tomato Sauce
preferably sun dried tomato
Instructions
Preheat oven to 375.
Line a large cookie sheet with parchment paper.
Use a spiralizer (veggie spiral slicer), cut the zucchini into spaghetti sized pieces.
Cut ends off brussels sprouts, peel off first layer, cut in half and rinse with water
Clean portabella mushrooms.
In a large bowl add all veggies and mix in olive oil.
Place all veggies on the cookie sheet and sprinkle salt over the top.
Bake in oven for 40 minutes.
While veggies are baking, cook noodles according to directions and set aside.
Add roasted vegetables and spiralized zucchini to spaghetti and mix in sun dried tomato sauce to fully coat all pasta.