Roasted Vegetable Sauce

prep time

20 minutes

cook time

20 minutes

servings

6
Sauces are a great way to add extra vegetables into any meal. From eggplant to summer squash, from bell peppers to onions, this recipe is filled with fresh veggies and awesome herbs to make a sauce that’s very flavorful.

ingredients

1 small eggplant, cut into 1/4 inch thick slices
2 medium zucchini, cut diagonally into 1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch cubes
1 medium onion, cut into 1/4 inch slices
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
1 (28 ounce) can Tuttorosso® No Salt Added Peeled Plum Italian Style Tomatoes
1 (28 ounce) can Tuttorosso® No Salt Added Tomato Sauce
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 teaspoon dried basil
Cooked noodles or pasta, of choice

instructions

  • Preheat oven to 450o F. Brush both sides of vegetable pieces with oil then sprinkle with salt and black pepper. Arrange vegetables in a single layer on lightly greased shallow baking pan.
  • Bake for 10 minutes. Turn vegetables over; bake another 10 minutes or until vegetables are lightly browned on both sides.
  • In a large saucepan, heat peeled plum tomatoes and tomato sauce, Italian seasoning, rosemary and basil. Heat through and break up tomatoes while stirring. Add roasted vegetables to sauce and serve over noodles or pasta of choice.

nutrition

  • Calories:
    140
    |
  • Fats:
    2.5
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    0
    mg
    |
  • Sodium:
    75
    mg
    |
  • Carbohydrate:
    26
    g
    |
  • Fiber:
    7
    g
    |
  • Protein:
    6
    g
    |
  • Vitamin A:
    45
    %
    |
  • Vitamin C:
    130
    %
    |
  • Calcium:
    8
    %
    |
  • Iron:
    15
    %

  • T_RstdVegSauce

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