This post originally appeared as a contributor post on Memories By The Mile.
Today I am sharing a recipe that sort of created itself from odds and ends of ingredients that I had on hand. Many times when I ‘wing it’ like that, the results are less than stellar.
But this time the whole thing just came together and we ended up with Roasted Veggie Rotini, a tasty and healthy dinner!
I had some whole grain rotini on hand, and while that was cooking in a pot of boiling water, I chopped up the various leftover raw veggies that I had on hand and roasted them.
Then I whipped up a quick dressing with olive oil and balsamic vinegar and a few other ingredients, and voila!
Roasted Veggie RotiniPrint Recipe
- 3 cups chopped broccoli
- 3 cups chopped cauliflower
- 3 cups chopped asparagus
- 3 cups chopped bell pepper
- olive oil spray
- 13.5 ounces whole grain rotini (1 package)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 3 scallions (chopped)
- 3 tablespoons chopped fresh basil
- 3 tablespoons nutritional yeast flakes or Parmesan cheese
- Preheat oven to 425 degrees F (220 degrees C).
- Place chopped vegetables on a baking sheet (or two, if needed), spray them lightly with olive oil spray, and sprinkle some salt and pepper over them.
- Place baking sheet(s) in the oven and roast the vegetables for about 20 minutes, until tender.
- While the veggies are cooking, cook the rotini according to package directions.
- Prepare the dressing by combining the olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl and set aside.
- When the veggies and rotini are done, combine them in a large bowl. Pour the dressing and toss to coat.
- Add the nutritional yeast flakes or Parmesan cheese and toss a bit more. Serve and sprinkle some additional over top if desired.
Click here to head on over to Memories by the Mile get the full post, and while you are there, check out some of the other awesome posts on Wanda Ann’s blog!
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