Roasted Vegetable In tomato Sauce
From peetabear 16 years ago
- 35 minutes to make
- Serves 6
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 shopping list
- 1 medium onion, cut into thin wedges shopping list
- 1 medium zucchini, halved lengthwise, cut into 1-inch pieces shopping list
- 1 package (8 oz) whole mushrooms, quartered shopping list
- 4 cloves garlic, finely chopped shopping list
- 2 tablespoons olive oil shopping list
- 1/2 teaspoon coarse salt (kosher or sea salt) shopping list
- 1/4 teaspoon crushed red pepper shopping list
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained shopping list
How to make it
- 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.
- 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.
- Serve-With
- 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.
People Who Like This Dish 7
- grk Houston, TX
- sparow64 Sweetwater, TN
- cher3231 Denham Springs, LA
- crazeecndn Edmonton, CA
- aussie_meat_pie My Kitchen, AU
- dooley Crossroads, TX
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
Lovin this one! Another keeper!
sparow64
in Sweetwater loved it
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Bookmarking this one - looks sounds great.
aussie_meat_pie
in My Kitchen loved it
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Just planted our garden today, I'll be looking forward to this dish! 5! Dooley
dooley
in Crossroads loved it
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