Easy Roasted Veggie Rotini
Coat vegetables lightly with oil, sprinkle with salt and pepper, and bake at 425 for about 20 minutes, until tender.
Prepare the dressing by combining the olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl and set aside.
While the veggies are cooking, cook the rotini according to package directions.
When the veggies and rotini are done, combine them in a large bowl. Pour the dressing and toss to coat.
Add the nutritional yeast flakes or Parmesan cheese and toss a bit more. Serve and sprinkle some additional over top if desired.
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