Date: Fri, 26 Aug 94 16:08:00 EDT
From: "Anne.Cox" (20676AC@msu.edu)
Easy Roasted Vegetable Pasta Sauce (serves 8)
2 red bell peppers, sliced in 1/2" wide strips
3 big onions, or 4 small onions
approximately half a bulb of garlic (many cloves)
1 lb. mushrooms, cleaned and sliced
2 jars ff spaghetti sauce or homemade equivelent
2 T fresh basil, minced
Pasta: Use penne,rigatoni or some other substantial pasta
Preheat oven to 400.
You will need 2 non-stick standard size baking sheets.
Cut the bell peppers into strips and place on a non-stick baking sheet, skin
side down. Cut the onions into thick (1/2") slices and place on baking sheet.
Peel the skin off the garlic cloves and set the cloves on top of the onion
slices (one clove per onion slice). Bake at 400 for 30-40 minutes. The
vegetables should be soft and have just a few brown spots.
While the vegetables roast, slice the mushrooms and saute them in 1 T water in
the bottom of a big saucepan. When they are cooked, add the 2 jars of
spaghetti sauce and the basil. Warm the whole sauce through and allow to
simmer until the roasted vegetables are done. Dump the roasted vegetables
into the sauce and stir to separate the onion rings.
Serve over penne pasta (which was cooking while you made the sauce since you
think ahead, of course). Ridiculously simple, but it tastes good.