| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Sauce, Vegetables |
8 |
servings |
INGREDIENTS
| 2 |
|
Red bell peppers; sliced in |
| 1 |
|
1/2 inch wid strips |
| 3 |
|
Big onions; or 4 small |
|
|
Onions |
| 1/2 |
|
Garlic bulb |
| 1 |
lb |
Mushrooms; cleaned and |
|
|
Sliced |
| 2 |
|
Jars ff spaghetti sauce or |
|
|
Omemade equivelent |
| 2 |
tb |
Fresh basil; minced |
INSTRUCTIONS
Pasta: Use penne,rigatoni or Some other substantial pasta Preheat oven to
400F. 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 Sauté 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.
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