Two servings of Low-Protein Pasta of your choosing, cooked
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with foil and set aside.
In a medium bowl combine peppers, squash, onion, garlic cloves, mushrooms, and cherry tomatoes. Add olive oil and sherry wine, if using, to vegetables. Toss to coat vegetables evenly. Add salt and pepper to taste and toss again to mix. Remove mushrooms and tomatoes and place in a small bowl and set aside. These will roast quicker than rest of vegetables, so we will add them later.
Place seasoned vegetables, except mushrooms and tomatoes, in prepared baking sheet, making sure garlic is placed in center of pan. Place in oven and roast for 10 minutes.
Remove pan from oven and add mushrooms and tomatoes. Lightly mix vegetables. Be careful not to burn yourself on hot pan! Place pan back in oven and roast another 10 minutes.
Remove pan from oven and add chopped rosemary, basil, and parsley. Lightly toss.
Once garlic cloves are cool enough to handle, remove skin of the cloves. The garlic should now be nice and soft. Chop roasted garlic and gently toss with other vegetables. You can now add roasted vegetables to your pasta. Add a little more olive oil to pasta and a splash of balsamic vinegar. Serve warm with nondairy cheese and low protein breadsticks.
If you want to make this a pasta salad, allow the vegetables to cool completely then refrigerate. Add to your cooled pasta right before serving. You can also use pasta salad dressing of your choosing.
Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator