Fire Roasted Tomato And Zucchini Vegan Pasta Recipes

ROASTED TOMATO AND ZUCCHINI PASTA

Steps:

• Heat oven to 450°.
• On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
• Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
• Drain pasta, reserving 1/2 cup cooking water.
• Return pasta to pot. Toss with remaining tablespoon oil; cover.
• Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
• Stir vegetables and juices into pasta.
• Add parsley and Parmesan; toss to combine.
• Serve with more Parmesan.

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

Steps:

• Cook pasta according to directions on box. Do not overcook.
• Saute onions in olive oil in large sauce pan.
• When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
• Add fire-roasted tomatoes and peppers and stir.
• Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
• Serve over bow tie pasta.

ZUCCHINI WITH FIRE ROASTED TOMATOES

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add zucchini, tomatoes, salt, and pepper.
• Cook until zucchini are tender.
• Serve immediately.

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.