ingredients
1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized, noodles trimmed
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
3 medium zucchini, spiralized, noodles trimmed
1 (28 ounce) can
Tuttorosso® Diced Tomatoes in rich tomato juice, drained
1 medium yellow bell pepper, diced
instructions
- Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
- Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
- In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.
How to spiralize veggies without a spiralizer
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