'Livin' La Vida Shirataki Recipe Contest' Finalist #2 - Ratatouille Shirataki w/Rosemary Vinaigrette

Put your tastebuds on overdrive with this zinger of a recipe!

Candance M. from my home state of South Carolina presents what is probably the most aesthetically-pleasing of the five finalists in the "Livin' La Vida Shirataki Recipe Contest." Doesn't that dish look so beautiful (even if I do say so myself!)? :)

This recipe contains so many delicious VEGETABLES (hey, but I thought low-carb diets don't allow veggies -- NOT!) and the best mix of spices that your mouth will literally begin to water from the aroma. It called for pine nuts in the recipe, but I did not have any. Instead, I used soybean nuts and then almonds on the leftovers. Mmm mmm this recipe was so good, although I'll warn those of you who can't take a lot of acid that this meal is very acidic.

But you'll be so enamored that a low-carb dish that doesn't have ANY MEAT IN IT can look and taste so good. I finished off the rest of the leftovers of this one today and I can't wait to make it again! You really should try making this Ratatouille Shirataki w/Rosemary Vinaigrette Sauce recipe and watch the look on your family's face when you tell 'em it's low-carb! ENJOY!

RATATOUILLE SHIRATAKI W/ROSEMARY VINAIGRETTE SAUCE

¼ cup cider vinegar
2 tablespoons Dijon-style mustard
1 teaspoon minced fresh rosemary
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 small zucchini, diced
1 yellow bell pepper, cored, seeded, and diced
3 large Roma tomatoes, seeded and diced
2 large scallions, sliced
2 8 oz pkgs Konjac Shirataki Noodles
2 tablespoons toasted pine nuts
2 tablespoons Feta cheese, crumbled
Garnish: Rosemary sprigs, if desired

In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.

Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.

Rinse and drain noodles. Cut into 4 inch lengths and add to vegetable mixture. Stir fry until heated through. Pour reserved sauce over mixture and toss to coat. Continue cooking until heated through, about 2 minutes. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top. Garnish with rosemary sprigs if desired. Serve warm.

Makes 4-6 servings