Day 122.

Today is a very exciting day. My first vegetarian freezer meal guest post is up. Hooray! So, for my recipe today, it’s Fire Roasted Vegetable Pasta, an old favorite I recreated from a restaurant in the Kansas City Plaza, the Canyon Cafe. 

Sumptuous roast vegetables mingle with tender strands of pasta in this inspired vegetarian dish.

Fire Roasted Vegetable Pasta

Ingredients

2 cups slice Bell Pepper, Red
2 cups slice Bell Pepper, Green
2 cups slice Bell Pepper, Yellow
7 cups dice Asparagus
30 ounces Diced Tomatoes, Fire Roasted
1 cup slice Mushroom, Portobello
8 teaspoons Kosher Salt
2 teaspoons Black Pepper
2 teaspoons Garlic Powder
1 tablespoon Olive Oil #1
16 ounces Spaghetti, Whole Wheat
½ cups Balsamic Vinegar
½ cups Tomato Juice
1 tablespoon Olive Oil #2
1 ¼ cups dice Onion, Red
6 teaspoons mince Garlic, Cloves
4 tablespoons Italian Seasoning
2 tablespoons Molasses
1 tablespoon Olive Oil #3

The Results

This is seriously good. I think I did a bang-up job on the recreation of this recipe. If anyone has ever been to a Canyon Cafe (I’m not sure if there was more than one) let me know what you think. Otherwise, just enjoy. It’s not a flavor combination I would’ve thought up on my own. I don’t see many vinegar and tomato sauces out there. But it is fantastic.

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays. If you’re a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact [email protected].·

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.