INGREDIENTS
1 1/2 cups
broccoli florets
1/4 cup
canola oil
1 1/2 cups
carrots
1 tbsp
dijon mustard
1/2 tsp
dried basil
2
garlic cloves
1/2 tsp
granulated sugar
2 bunches
green onions
1/4 tsp
oregano
1/4 tsp
pepper
1 1/2 cups
red bell pepper
1/4 tsp
red pepper flakes
12 oz
rotini pasta
1/4 tsp
seasoned salt
1 1/2 cups
sharp cheddar cheese
1/4 tsp
table salt
1/3 cup
white wine vinegar
1 large
zucchini