Name: Fire-Roasted Primavera with Veggie Noodles
Prep time: 12 min
Cook time: 15 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 1 small eggplant, cut into 1 inch planks; 1 medium red onion, quartered; 1/2 pound mini peppers; 1/2 pound asparagus, trimmed; 1 medium red onion, cut into 1 inch slices; Olive oil spray; 2-1/2 pounds spiral-cut vegetable noodles such as yellow squash, zucchini, carrots or butternut squash; 1/2 teaspoon kosher salt and ground black pepper; Olive oil spray; 1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, warmed; 1 cup shredded fontina cheese; 1/4 cup chopped fresh mint

Fire-Roasted Primavera with Veggie Noodles

FilterQuick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Servings	Prep Time
6	12minutes

Cook Time

15minutes

Servings	Prep Time
6	12minutes

Cook Time

15minutes

Ingredients

Fire-Roasted Vegetables

1small eggplant, cut into 1 inch planks
1medium red onion, quartered
1/2pound mini peppers
1/2pound asparagus, trimmed
1medium red onion, cut into 1 inch slices
Olive oil spray

Vegetable Noodles

2-1/2 pounds spiral-cut vegetable noodles such as yellow squash, zucchini, carrots or butternut squash
1/2teaspoon kosher salt and ground black pepper
Olive oil spray
1jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, warmed
1cup shredded fontina cheese
1/4cup chopped fresh mint

Instructions

Heat grill to medium-high.
Spray vegetables with olive oil. Grill asparagus 4-5 min. and remaining vegetables 5-7 min. on direct heat until tender and lightly marked, turning once. Remove from heat; cool and cut into bite-size pieces.
Meanwhile, toss vegetable noodles with salt and pepper. Place in large disposable foil pan lightly sprayed with olive oil; grill 10-15 min., stirring occasionally until tender. Transfer to large serving bowl; toss with sauce, grilled vegetables, cheese and mint.

Recipe Notes

Tips:

Look for refrigerated spiral-cut vegetables in the produce section of the supermarket.

Other vegetables that are great for grilling include mushrooms, yellow squash, seeded plum tomatoes and corn.