It’s hot here. Really, really humid and hot. It’s SO fantastic! When you live in 8+ months of winter, the heat is a fabulous gift, and you’ll never catch me complaining about it! But why then did I make pasta for dinner on a 28 degree day you ask? Well I’m not sure really…just felt like it… 😉
Even though it seems like a hearty dish, it was surprisingly light and perfect for the day. Chock full of roasted seasonal vegetables, and garden fresh herbs. Yeeeeuuuuum.
This is a repeater dinner…in fact it’s on the menu again for next week’s Meatless Monday! And a great thing about this dish is you can tailor it with the vegetables you have around. And the soba noodles?! If you’ve never had them before, they are definitely worth trying. These buckwheat noodles are a nice and flavourful switch from regular noodles!
Versatile. Clean. Delish.
Soba Noodles with Roasted Vegetables & Sun Dried Tomatoes
- 1 – 363 g package of soba noodles (this was a lot – you could probably use less)
- 1 medium zucchini (cut into chunks)
- 1 large onion (cut into chunks)
- 5 small-medium tomatoes (cut into chunks)
- 5 cloves of garlic (cut in half)
- 2 bell peppers (cut into chunks)
- 1 tbsp olive oil
- 1 tsp oregano
- salt & pepper to taste
- 1 cup sun dried tomatoes (I used the kind packed in oil)
- 1/2 cup fresh basil (chopped)
- parmesan cheese
- Preheat your oven to 400 degrees.
- Toss the chopped vegetables in the olive oil, oregano and salt & pepper, then roast them in the oven for 25-30 minutes, or until the veggies are cooked through. Make sure to stir them a couple of times during the roasting.
- Cook the noodles according to the package directions.
- When you are ready to eat, add the sun dried tomatoes, basil and parmesan cheese. (Oh and if you wish, you can remove the roasted chunks of garlic before you eat!)
- Eat up!
So do you eat soba noodles? Do you have any good recipes to share? Leave a recipe in the comments or on my Facebook page – I’m looking for some tasty new dishes to try!
Have a delicious day and stay cool!