4 whole tomatoes, sliced
2 Tbl garlic cloves, chopped
1 Tsp salt
1 Tsp pepper
1/2 onion, sliced in rings
4 Tbl olive oil
1 12oz box penne (I use gluten free)
3 cups frozen asparagus (optional)
2 whole zucchini, cut in thin sticks
1/2 red bell pepper, cut in strips
4 Tbl olive oil
2 Tbl garlic cloves, diced
1/2 Tsp onion powder
1 Tsp pepper
1/2 Tsp red pepper flakes
1 Tsp salt
Directions:
1. Preheat oven to 400
2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.
3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions
4. Bake for 25-30 minutes.
5. While tomatoes are baking, cook penne.
6. Clean and cut all vegetables
7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil
8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes
9. Continue to cook for 5 more minutes.
10. Add cooked penne and salt and stir until vegetables are mixed in.
11. Add roasted tomatoes and mix well
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