• Prepare Vegetables
• Peel and thinly slice the garlic, lengthwise
• Core peppers and remove seeds. Slice into thin strips.
• Peel carrots, remove ends and half lengthwise and slice into thin strips.
• Thinly slice the onion.
• Slice mushrooms into quarter size pieces, if using whole, rather than pre-sliced.
• Halve the tomatoes, set aside.

Bake the Vegetables (except zucchini, squash and tomatoes)

• Preheat the oven to 450º F.
• Lightly coat a baking sheet with oil
• Toss the vegetables with the oil, salt, pepper and dried herbs to coat.
• Spread vegetables evenly in a single layer in the baking sheet. Use a second baking sheet if vegetables are too crowded.
• Bake until the carrots are tender and the vegetables begin to soften and brown, stirring after 10 minutes. Bake for about 20 minutes total.
• Spiralize Zucchini
• If purchased pre-spiralized zucchini, skip this section.
• Using spiralizer or standing mixer attachment, spiralize zucchini.

Cook Zucchini and Add to Vegetables

• Heat a large pan over medium, add a little oil to pan. Add zucchini and squash and toss with oil to combine. Sauté until tender/crisp in 3-4 minutes. Do not overcook as it will become too mushy.
• Remove from pan and toss with sautéed vegetables.
• Top with sliced tomatoes and basil. Add more salt and pepper if needed.
• Option to top with grated cheese, Pomodoro sauce or Pesto