Zucchini Noodles with Roasted Red Pepper Sauce (Vegan)

This dish brings out the best flavors of summer with zucchini and sweet bell peppers. Serve with chickpeas to add some protein and heartiness to the dish.

2 medium zucchini zoodled (you can also purchase zucchini noodles at the store)

2 red bell peppers (you can also use jarred bell peppers)

1 large shallot, julienned

1-2 tablespoons of sherry vinegar

1/4 cup olive oil

1 teaspoon smoked paprika

fresh basil, chiffonaded

1 can chickpeas, rinsed

1. Over a gas burner char the bell peppers until blackened on all sides. Place in a bowl and cover with plastic wrap. Allow to steam for at least 10 minutes. Once cooled, peel away the charred skin and discard.

1. Sauté the shallot in olive oil until softened. Add the peeled bell peppers and cut up using wooden spoon. Add sherry vinegar, olive oil and smoked paprika. Blend using an immersion stick or place in a blender. Season with salt and pepper.

2. Sauté the noodles until slightly softened. Add the red bell pepper sauce and cook to coat the noodles. Add the chickpeas.

3. Top with fresh basil.