Recipe - Zucchini Pasta with Sticky Balsamic Vegetables
If you've never tried zucchini pasta, well as the saying goes, you don't know what you're missing out on.
First off, why would a pasta lover like me covert to vegetables as a substitute? Because let's be honest with ourselves, the pasta available for ready to cook has nothing good in it, except maybe for some fibre (which you get richer sources of from fruit and vegetables anyways), and it's tasteless and makes you bloat because it is so processed.
Zucchini pasta, however you like it, is also pretty tasteless (which means no issues with the changeover) plus with the added goodness of Vit C and no processing required - just straight from the garden/farm to the plate. So here's my favourite recipe so far with zucchini pasta and it is so easy and quick you'll fall in love as quickly as I did...
Zucchini Pasta with Sticky Balsamic Vegetables
From the medicine cupboard:
2 large zucchini, peeled into long flat strips
1 large carrot, diced
1 small sweet potato, diced
4 medium tomatoes, chopped into approx 8 pieces
1 large yellow squash, diced
2 cloves of garlic, minced
1 brown onion, diced *optional as this is mostly for flavour
1 medium capsicum, diced
1 small eggplant, diced
1 tablespoon of black sesame seeds *or use whatever you have
Parsley for dressing
Place all vegetables and garlic in a shallow non-stick over tray, drizzle over olive oil and balsamic vinegar, sprinkle over sesame seeds, season with salt and pepper and pop into a 180°c oven, close to the top. Bake for approx 30mins until all vegetables have softened and the balsamic is evaporated and coated the vegetables nicely (you may want to stir the vegetables half way through to coat well).
Meanwhile cook the zucchini strips in enough boiling water to cover, for only 3-5 mins, depending on thickness. They will continue to soften while you serve so undercook for better results. The zucchini will take on a translucent, yellowish tinge.
Place zucchini in the bowl, cover with desired amount of sticky vegetables and sprinkle over chopped fresh parsley and any cheese you prefer. I used Meredith Valley Goat's Fetta in the above example.
Enjoy and experiment! If you like all the labels, then consider this vegetarian, gluten free and extra yum!