Fire-Roasted Primavera with Veggie Noodles
Ingredients

Fire-Roasted Vegetables

  • 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

Vegetable Noodles

  • 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
Instructions
  1. Heat grill to medium-high.
  2. 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.
  3. 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.
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.