Zucchini and Squash Noodles with Roasted Tomatoes & Fresh Basil
Today’s recipe is inspired by my delivery of fresh vegetables from Rice Family Harvest in Oregonia, Ohio. Everything here was delivered Sunday except the basil
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Cooking tools:
- Spiralizer
- Cast iron skillet
- Kitchen shears
- Microplane
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 1 pint cherry tomatoes (halved)
- 1 small red onion (diced)
- 3 small bell peppers (or ½ of a large red, orange, or yellow pepper, diced)
- 2 tablespoons garlic-infused olive oil (to taste)
- Kosher salt
- black pepper
- Pinch of red pepper flakes
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup fresh basil (thinly sliced (chiffonade))
- Optional: freshly grated Parmesan
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