Roasted Vegetable In Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This will be great when the fresh veggies come in season... if you have fresh tomatoes you can fire roast your own over a flame or on the grill..... this is great to freeze for winter time also... the recipe and photo are from Muir Glen Ingredients:
1 medium yellow or green bell pepper, cut into 1-inch pieces |
1 medium onion, cut into thin wedges |
1 medium zucchini, halved lengthwise, cut into 1-inch pieces |
1 package (8 oz) whole mushrooms, quartered |
4 cloves garlic, finely chopped |
2 tablespoons olive oil |
1/2 teaspoon coarse salt (kosher or sea salt) |
1/4 teaspoon crushed red pepper |
2 cans (14.5 oz each) muir glen® organic fire roasted diced tomatoes, undrained |
Directions:
1. Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and red pepper. Toss to coat evenly.
2. Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.
3. Serve-With
4. This versatile sauce can be served over pasta or polenta as a vegetarian main dish. It's also wonderful served on toasted baguette slices as an appetizer.
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