| 1 | medium yellow or green bell pepper, cut into 1-inch pieces |
| 1 | medium onion, cut into thin wedges |
| 1 | medium zucchini, halved lengthwise, cut into 1-inch pieces |
| 1 | package (8 oz) fresh whole mushrooms, quartered |
| 4 | cloves garlic, finely chopped |
| 2 | tablespoons olive oil |
| 1/2 | teaspoon coarse (kosher or sea) salt |
| 1/4 | teaspoon crushed red pepper flakes |
| 2 | cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained |
| 1. | Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly. |
| 2. | Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes. |
| 3. | Stir vegetables. Serve over polenta or cooked pasta as desired. |
| After stirring in tomatoes, bake 20 to 25 minutes. |
|
| You can also serve this tomato sauce on toasted baguette slices as an appetizer. |
Nutrition Information:
100 ( 45); 5g ( 1/2g, 0g); 0mg; 280mg; 11g ( 3g, 7g); 3g 6%; 45%; 6%; 10% 0 ; 2 ; 1 1
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