Roasted Balsamic Vegetable Pasta Sauce

Name: Roasted Balsamic Vegetable Pasta Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 eggplant; 1 ½ teaspoons salt; 2 medium zucchini; 1 red pepper; 1 yellow pepper; 8 ounces white button mushrooms; 1 red onion; ¼ cup olive oil; 3 tablespoons balsamic vinegar; 4 cloves garlic; 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary; 2 cans cans (28-ounces each) crushed tomatoes; ¾ cup water; 1 tablespoon sugar; 2 teaspoons dried basil; ½ teaspoon dried red pepper flakes; hot; freshly grated parmesan cheese for serving

User Reviews

4.5

30 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
6 servings
Course
Condiments
Cuisine
American

Roasted Balsamic Vegetable Pasta Sauce

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 eggplant diced (about 2-3 cups)
1 ½ teaspoons salt
2 medium zucchini or 1 large, diced (about 2-3 cups)
1 red pepper cored, seeded and diced
1 yellow pepper cored, seeded and diced
8 ounces white button mushrooms stems removed, mushrooms quartered or halved
1 red onion peeled and cut into 3/4 inch pieces
¼ cup olive oil
3 tablespoons balsamic vinegar
4 cloves garlic minced
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary chopped
2 cans cans (28-ounces each) crushed tomatoes
¾ cup water
1 tablespoon sugar
2 teaspoons dried basil
½ teaspoon dried red pepper flakes
hot cooked pasta for serving
freshly grated parmesan cheese for serving

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Instructions

Place the chopped eggplant in a large colander set over a bowl or in the sink and sprinkle with 1 teaspoon of the salt and stir well. Drain for 30 minutes. Rinse the eggplant under cold water and pat dry with paper towels.
Preheat the oven to 425 degrees F. Combine the eggplant, zucchini, bell peppers, mushrooms and onion in a large bowl.
In a small bowl or liquid measure, whisk together the oil, vinegar, garlic and rosemary until well blended; pour over the vegetables and toss until evenly coated. Scoop the vegetables onto a large, rimmed baking sheet (12X18-inches) spreading out evenly (use two pans if it seems only one pan is overly full).
Bake the vegetables for 25-35 minutes until the vegetables are golden and tender, stirring occasionally. Sprinkle remaining the remaining 1/2 teaspoon salt over the cooked vegetables (more to taste if needed).
While the vegetables roast, combine the crushed tomatoes, water, sugar, basil and pepper flakes in a large saucepan. Bring to a boil over medium-high heat then reduce the heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
Add roasted vegetables to the tomato mixture. Simmer for 5 minutes or so, stirring occasionally. Serve over hot cooked pasta with freshly grated Parmesan cheese.

Notes

Vegetables: 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.

Nutrition Information

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Serving 1 Serving Calories 228kcal (11%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 910mg (38%) Fiber 8g (32%) Sugar 20g (40%)