Garden Pasta Bowl Recipe

Directions:

1. Preheat broiler.
2. Line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices.
3. Place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt.
4. Place under broiler and cook until they are slightly softened; remove and set aside.
5. Heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup.
6. Add olives and herbs and heat until herbs release their fragrance; remove from heat.
7. Cook pasta in boiling salted water until al dente; drain.
8. Mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan.
9. Garnish with grated cheese, if you desire.