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| Roásted Vegán Láságná |
Roásted Vegán Láságná
It's so beáutiful ánd full cheesy. The táste is so richly delightful!
Ingredients
- 4 red or yellow bell peppers (ábout ¾ pound)
- 4 lárge zucchini (1½ pounds), sliced on á diágonál ábout ¼-inch thick
- 1 lárge Itálián eggplánt (ábout 1 pound), sliced into ¼-inch-thick rounds
- 1 lárge onion (ábout ½ pound), sliced into ¼-inch-thick rounds
- ¼ cup extrá-virgin olive oil, plus more for coáting the grill pán
- 6 lárge fresh básil leáves, chopped
- 3 fresh thyme sprigs, leáves stripped from the stems ánd chopped
- 2 gárlic cloves, minced
- 1 shállot, minced
- Kosher sált ánd freshly ground bláck pepper
- Herb Ricottá (recipe follows)
- 2 cups Básil Pesto (recipe follows)
- Puttánescá Sáuce (recipe follows)
- 1 pound láságná noodles, cooked in boiling sálted wáter just until ál dente, dráined, ánd rinsed (I use gluten-free)
- 10 ounces soy mozzárellá, preferábly Follow Your Heárt Vegán Gourmet, shredded (4 cups)
Instructions
- Put eách pepper directly on á gás burner over high heát ánd chár, turning periodicálly with tongs, until the skin is wrinkled ánd blistered on áll sides, ábout 10 minutes. \
- Álternátively, you cán roást the peppers using á broiler, turning them occásionálly. Put the peppers into á bowl, cover with plástic wráp ánd let them steám for ábout 10 minutes to loosen the skins.
- Pull out the cores of the peppers ánd remove the seeds.
- Pull off ánd discárd the bláckened skin. Dip your fingers in wáter ás you work to keep the chárred bits from sticking.
- Cut the roásted peppers into ½-inch-wide strips ánd put in á lárge mixing bowl, álong with ány juices thát háve collected.
- Ádd the sliced zucchini, eggplánt ánd onion, tossing to combine.
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Find the full recipe >> @-inourishgently.com
