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Serves: 2 - 4
Prep Time: 15 min
Cook Time: 25 -30 min
Ingredients |
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| 4 medium juicy tomatoes 1 medium to large onion 1 red or green pepper 8 whole mushrooms 1 small zucchini 1 tbsp olive oil ¼ tsp basil |
¼ tsp oregano ½ tsp garlic powder Salt and pepper to taste 2 cups gluten-free pasta 2 – 4 tbsp of butter ½ cup parmesan cheese |
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Directions
- Preheat oven to 400°F.
- While oven is heating, cut up the veggies as follows:
- cut tomatoes into wedges
- cut onion into eight vertical wedges, and separate into pieces
- cut the pepper into 1” chunks
- slice the zucchini into ¼” circles
- Place cut vegetables into a large bowl with oil, basil, oregano, garlic powder (or finely chopped garlic), salt and pepper. Toss until veggies are coated with spices and oil.
- Place veggies on a large greased cookie sheet with tomato skin down.
- To facilitate the "roast 'em toast 'em" experience, make sure each veggie touches the pan.
- Bake for 25-30 min.
- While the veggies are roasting, cook gluten-free pasta according to package directions.
- Drain noodles and put them back in the pan. Add butter and toss to mix.
- Add parmesan cheese and toss again.
- Put noodles in bowls. With a spatula put the veggies, except tomatoes, over the noodles. Gently put tomatoes in the bowl and squish tomatoes into the noodles and veggies.
You'll find more delicious recipes in our cookbook, What a Wonderful World!