Roasted Balsamic Vegetable Pasta Sauce
User Reviews
4.5
20 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Condiments
-
Cuisine
American
Roasted Balsamic Vegetable Pasta Sauce
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 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 bell 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 chopped, or 2 teaspoons fresh rosemary
- 2 cans cans (28-ounces each) crushed tomatoes
- ¾ cup water
- 1 tablespoon sugar
- 2 teaspoons basil dried
- ½ teaspoon red pepper flakes dried
- hot cooked pasta for serving
- Parmesan Cheese freshly grated, for serving
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
Show Details
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
20 reviews
Excellent
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