- 4
4/5
(1 Votes)
Ingredients
- 1 small eggplant unpeeled
- 1 large sweet potato, peeled and cut in 1/4 inch slices
- 4 oz portobello or cremini mushrooms, cut in 1/4 slices
- 2 red bell peppers, cut in 1 inch strips
- 8 oz thin spaghetti, cooked and cooled to room temperature
- 1/4 cup sliced green onion, include tops
- 3 T finely chopped parsley
- Sesame Vinaigrette
- 2 tsp toasted sesame seeds
- Sesame Vinaigrette
- 2 T soy sauce
- 1 1/2 T dark sesame oil
- 1 T balsamic
- 1 T water
- 2 tsp sugar
- 1 clove garlic, minced
Preparation
Step 1
1. Line jelly roll pan with aluminum foil, spray and preheat oven to 425 degrees.
2. Cut eggplant into 1/2 inch thick slices and cut slices into 1/2 inch strips. Arrange eggplant, sweet potato, mushrooms, bell peppers on pan. Bake 20-25 minutes. Cool to room temperature.
3. Combine vegetable mixture, spaghetti, green onions, and parsely in bowl. Drizzle with vinaigrette and toss. Season to taste with s/p. Sprinkle with sesame seeds
For dressing:
Combine all ingredients in small jar with tight fitting lid; refrigerate until serving time. Shake well before using.
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