Roasted Balsamic Vegetable Pasta Sauce
"Don't have eggplant? Hate it? Hey, no problem! This is an incredibly versatile recipe as far as vegetables. I think broccoli, cauliflower, yellow squash, and a myriad of other veggies would be fantastic roasted here. Also, the amounts are very easily increased or decreased...."
INGREDIENTS
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1 eggplant, diced, about 2-3 cups
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1 1/2 teaspoons salt
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2 zucchini (or 1 large), diced, about 2-3 cups
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1 red pepper, cored, seeded and diced
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1 yellow pepper, cored, seeded and diced
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8 ounces white button mushrooms, stems removed, mushrooms quartered or halved
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1 red onion, peeled and cut into 3/4 inch pieces
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1/4 cup olive oil
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3 tablespoons balsamic vinegar
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4 cloves garlic, minced
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1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
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2 cans (28 ounces each) crushed tomatoes
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3/4 cup water
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1 tablespoon sugar
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2 teaspoons dried basil
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1/2 teaspoon dried red pepper flakes
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Hot, cooked pasta for serving
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Freshly grated Parmesan cheese for serving
Comments & Reviews
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