Roasted Vegetable-Tomato Sauce

 

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.