Zu-dles With Spicy Roasted Vegetable Sauce

12oz. mixed grape-cherry tomatoes

4-5 lg. cloves of garlic - minced

1 Vidalia onion - chopped

1-2 celery stalks - chopped

2T Italian flavored extra-virgin olive oil

2T balsamic fig vinegar

fresh ground garlic salt and pepper

8oz. tomato sauce

3oz. sun-dried tomato pesto

1-2T coriander (cilantro) chutney

3 sm.-med. zucchini

chopped celery greens

3/4c roasted-salted sunflower kernels

Parmesan cheese

Slice each tomato 3-4 times, crosswise.  Combine in a bowl with next 6 ingredients.  Spread this out on a large baking sheet, with sides.  Roast in a 390° oven for 15-20 minutes, shaking a couple times during the roasting process to keep the vegetables from sticking.  In the bowl, combine the tomato sauce, pesto and chutney.  Dry toast the sunflower kernels in a non-stick pan, to draw out the oils and increase the browning.  Add the roasted vegetables and sunflower kernels to the bowl of sauce.  Stir just to combine.

Using a spiral slicer, spiralize the zucchini.  Break the spirals apart just a little, then put them in the frying pan with the celery tops.  Cover, and heat over medium heat, just enough to bring out the liquid and steam the zucchini just a little.  Maybe 7-10 minutes.  

Serve zucchini spirals topped with the nutty, spicy, tomato sauce and fresh grated Parmesan cheese. . .Lin