Roasted Vegetables with Noodles
the Editors of Publications International, Ltd.
Roasted Vegetables with Noodles
Yield
Makes 6 servings
Ingredients
| 5 | tablespoons soy sauce, divided |
| 3 | tablespoons peanut or vegetable oil |
| 2 | tablespoons rice vinegar |
| 2 | cloves garlic, minced |
| 1/2 | pound large fresh mushrooms |
| 4 | ounces shallots |
| 1 | medium zucchini, cut in half lengthwise then crosswise into 1-inch pieces |
| 1 | medium yellow crookneck squash, cut in half lengthwise then crosswise into 1-inch pieces |
| 1 | red bell pepper, cut into 1-inch pieces |
| 1 | yellow bell pepper, cut into 1-inch pieces |
| 2 | small Asian eggplants, cut into 1/2-inch slices or 2 cups cubed eggplant |
| 8 | ounces Chinese egg noodles or vermicelli, cooked, drained and kept warm |
| 1 | tablespoon dark sesame oil |
Preparation
- Preheat oven to 425°F. Combine 2 tablespoons soy sauce, peanut oil, vinegar and garlic in small bowl; mix well.
- Combine vegetables in shallow roasting pan (do not line pan with foil). Toss with soy sauce mixture to coat well.
- Roast vegetables 20 minutes or until browned and tender, stirring well after 10 minutes.
- Place noodles in large bowl. Toss hot noodles with remaining 3 tablespoons soy sauce and sesame oil.
- Toss roasted vegetables with noodle mixture; serve warm or at room temperature.
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