On a recent trip to Sur La Table, I was lucky enough to find a spiral slicer on sale. I’ve wanted one for a while, but have either a) not been able to find one in stores or, b) have not liked the price that I saw. Getting the last one they had and at about $10 off made me feel like I had mad skills. Doesn’t getting a great deal always make you feel great?
Spiral slicers can be used to create pretty edible garnishes or simply to turn vegetables into long, noodle-like strands. I don’t usually have the patience for garnishes (a girl’s gotta eat!), but I have had my mind set on making zucchini noodles for a while.
In the winter, the last thing I want is raw foods or salads. Instead, my body craves hearty root vegetables and energizing, warm foods. I know that it’s spring when I find myself dreaming of big salads with crunchy vegetables. Yum!
This lunch was a nice way to welcome in spring by combining both raw and cooked components. I used raw yellow squash noodles for the base and topped them with steamed broccoli, cauliflower, brussels sprouts, and chickpeas.
For the “sauce,” I simply roasted a handful of cherry tomatoes until they were bursting with warm, sweet flavor.
Mixed with chiffonaded basil, topped with chopped nuts or tahini sauce, and served with crumbled Mary’s Gone Crackers or sprouted bread croutons makes this a meal full of flavor and nutrition.
High Raw Zucchini Noodle Primavera with Roasted Tomatoes
- 1.5 cups cherry tomatoes
- 1 bell pepper, chopped (or sweet mini peppers like I used)
- 1 large zucchini
- veggies of choice (I used broccoli, cauliflower, and brussels sprouts)
- 1/2 cup chickpeas
- Preheat oven to 400*F.
- Place cherry tomatoes and bell pepper in a small dished sprayed with cooking spray/drizzled in olive oil or lined with tinfoil/parchment paper. Bake in the oven for 30-35 minutes, or until soft and almost bursting.
- Follow manufacturer’s directions to create zucchini noodles. If you don’t have a spiral slicer or mandolin, you can also use your vegetable peeler to create thin strips.
- Steam, roast, or sauté veggies of choice.
- Combine zucchini noodles, vegetables, roasted tomatoes and bell peppers, and chickpeas. Top with hummus, tahini sauce, nuts, or whatever you would like. Serve with sprouted bread or gluten-free crackers, if desired.