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| Salad and Bruschetta |
- Bruschetta Seasoning Mix - basil, oregano, red pepper, tomato, garlic, onion, sea salt
- 1/3 cup veggie broth
- 2 tablespoons balsamic vinegar
- 2 pounds (about 10) plum tomatoes, quartered - Truly need lots of these!
- 8 ounces pasta, cooked
Misc VEGGIES to add:
- Squash and zucchini
- mushrooms
- onions
- garlic
- bell pepper
- handful of spinach
MORE POSSIBILITIES:
- eggplant
- asparagus
- parsley
- Preheat oven to 425°F.
- Saute garlic, onions and bell pepper in a skillet that goes from stovetop to oven (no plastic handles). Avoid oil - sauté in water or broth.
- Mix seasoning, broth and vinegar in large bowl. Add tomatoes and misc other veggies to the sautéed veggies; toss to coat.
- Bake 30 minutes.
- Toss all with pasta in large bowl.
NOTE:
I used to do the whole thing stovetop, but not anymore! When baked in the oven, the tomatoes were much better and they didn't get lost like they seem to do when only working stovetop. Everything seemed to have more flavor.
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| Another option - serve on bread instead of using noodles |