Recipe

Roasted Vegetable In Tomato Sauce Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months, 3 weeks ago 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 Prep:15m Cook:35m Servings:6	Peetabear
	vegetables roasted tomato sauce

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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

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.

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