The unofficial end of summer is approaching.
Happy Labor Day! Summer is my favorite season for many reasons. There's so much to celebrate in my family, and it brings me so much joy being able to entertain in the mountains, on beaches and my personal favorite, our patio. Lucky for all of us who live in Colorado, our summers can sometimes extend through Halloween. Although it is sad to see this wonderful season begin to come to an end, I love when I start to see heartier vegetables hit the shelves and farmer's markets. This week, I hope you enjoy my vegan "breaded" zucchini which is a perfect pairing to any protein, crudité and on its own. I provided the roasted tomato sauce pictured above as well!
Roasted Zucchini Ingredients
2-3 organic zucchini, quartered as pictured
1 cup, nutritional yeast
2 tablespoons, garlic powder
2 tablespoons, onion powder
1 tablespoon, cayenne pepper
2 teaspoons, sea salt
1 tablespoon, basil seasoning
1 tablespoon, oregano seasoning
1 cup of unsweetened almond milk Directions: Preheat oven to 450 degrees. Brush almond milk on zucchini. Mix the nutritional yeast, garlic powder, onion powder, cayenne pepper, sea salt, basil seasoning and oregano seasoning in large bowl. Coat the zucchini with the "breading" and evenly lay them on pan. Bake for 20-25 minutes. Roasted Tomato Sauce Ingredients
2 large handfuls of cherry tomatoes, sun gold and traditional
2 cloves of garlic
2 tablespoons of EVOO
1 tablespoon, water
2 tablespoons, white balsamic vinegar
1 teaspoon, sea salt Directions: Roast tomatoes with EVOO & sea salt (separate from above) for 25 minutes with zucchini or before. Combine tomatoes, garlic, EVOO, water, white balsamic vinegar and sea salt in food processor until smooth. Consistency should be creamy, and a dark orange color.