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Categories:
red onion zucchini red bell pepper extra-virgin olive oil garlic noodles balsamic vinegar soy sauce pepper basil tomatoes arugula Parmesan cheese nuts
Viewed: 34 - Published at: a year agoIngredients
- 1/2 cup chopped red onion (1/2-inch pieces)
- 1 cup cubed zucchini (1/2-inch cubes)
- 1/2 cup chopped red bell pepper (1/2-inch pieces)
- 2 cups peeled and cubed eggplant (1/2-inch cubes)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 pound dried inaniwa udon noodles
- 1/2 cup balsamic vinegar
- 2 tablespoons Japanese soy sauce
- Pepper
- 2/3 cup thinly sliced basil
- 2 cups cubed assorted heirloom tomatoes (1-inch cubes)
- 1 cup arugula
- 1/2 cup grated Parmesan cheese
- 1/2 cup roughly chopped toasted pine nuts
Method
- Combine the red onion, zucchini, bell pepper, and eggplant in a large bowl and cover with cold water.
- Soak the vegetables for 10 minutes, then drain.
- Heat 1/2 cup of the olive oil in a large saute pan over medium heat for 1 minute, then add the vegetables and garlic.
- Saute, stirring often, until the vegetables are cooked through but not too soft, about 8 minutes.
- Transfer the vegetables to a bowl and refrigerate until cool, about 20 minutes.
- Place a large pot of water over high heat and bring to a boil.
- Add the noodles and cook until al dente, following package instructions.
- Then transfer the noodles to a colander or fine-mesh sieve and rinse well under cold water.
- Drain and set aside.
- Finish the vegetables by stirring in the balsamic vinegar, soy sauce, and the remaining 2 tablespoons olive oil.
- Season with a few grinds of pepper, then mix in the basil.
- To assemble the dish, divide the noodles among 4 plates and top each with one-fourth of the heirloom tomatoes followed by the vegetable mixture, arugula, Parmesan, and pine nuts.
