1 tbsp Extra-virgin olive oil
2 Garlic cloves (minced)
4 cups Leftover roasted vegetables from yesterday’s dinner
1/4 cup Raw pine nuts or walnuts
Put the zucchini through a spiralizer or mandoline, or cut them with a knife into long thin noodle shapes.
Heat the extra-virgin olive oil in a large skillet over medium heat.
Add the garlic and sauté for about 2 minutes.
Add the roasted vegetables and place the zucchini “noodles” on top. Cover the skillet tightly and steam for 5 minutes. Serve hot, garnished with pine nuts.