Rice Noodles with Roasted Mediterranean Vegetables

Rice Noodles with Roasted Mediterranean Vegetables

INGREDIENTS:

• Preheat oven to 190°C (375°F)
• Roasting pan, lightly oiled

• 2 zucchini, trimmed and cut into 2.5 cm (1-inch) pieces
• 2 large tomatoes, halved
• 2 onions, quartered
• 1 eggplant, trimmed and cut into 2.5 cm (1-inch) pieces
• 1 red bell pepper, thickly sliced
• 2 cloves garlic
• 50 mL (¼ cup) tamari or soy sauce
• 25 mL (2 tbsp) olive oil
• 25 mL (2 tbsp) freshly squeezed lime or lemon juice
• 15 mL (1 tbsp) toasted sesame oil
• 250 g (8 oz) dried wide rice noodles

DIRECTIONS:

1. In prepared roasting pan, combine zucchini, tomatoes, onions, eggplant, red pepper and garlic.
2. In a bowl, whisk together tamari, olive oil, lime juice and sesame oil. Toss with vegetables in roasting pan. Bake in preheated oven, stirring once or twice, for 30 to 40 minutes or until vegetables are tender when pierced with the tip of a knife. Do not turn the oven off.
3. Meanwhile, in a bowl, cover rice noodles with hot water. Soak for 15 to 20 minutes or according to package directions, until al dente. Drain and set aside. When vegetables are cooked, toss drained noodles with roasted vegetables. Return to the oven for 10 minutes to heat through.

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