Roasted Red Pepper Zoddles

A zesty sauce made with roasted red peppers and roasted shallots, onions in tomatoes make this Roasted Red Pepper Zoodles tasty and quick to make.
Course dinner
Cuisine vegan, vegetarian, zoodles
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Feed Your Soul Too



  • 2 Whole Zucchinis Spiralized
  • 1 Whole Yellow Squash Spiralized

Red Pepper Sauce

  • 2 Whole Red Peppers
  • 1 Pint Grape Tomatoes
  • 1/2 Whole Yellow Onion diced
  • 1 Whole Shallot diced
  • 2 Tsp Salt
  • 2 Tsp Black Pepper
  • 2 Tsp Italian Seasoning
  • 1 Tbsp Olive Oil
  • 2 Bunches Fresh Basil


Spiralized Vegetables

  1. Cut the ends off of the zucchini and squash and cut in half.  Spiralize and put the zoodles in a bowl and set aside.

Red Pepper Sauce

  1. Roast the red peppers on an open flame on your stovetop. (You can do in the oven too).  Once the red peppers are charred, place in a paper bag and seal for 20 minutes.

    Meanwhile, heat the oil in a skillet on medium heat.  Add in the tomatoes, shallots and onions with the spices and cook until the onions are softened and the tomatoes begin to blister.  

    Add all the veggies to a blender and blend into a puree.  Return to the skillet and simmer for 5 minutes.

    Finish by adding the zoodles in the sauce and cook for 2 minutes.  

    Serve and enjoy!