Roasted Vegetable-Tomato Sauce

  • Prep 15 min
  • Total 55 min
  • Servings 6

Ingredients

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

Steps

Hide Images
  • 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.

Notes









Tips

Expert Tips

  • You can also serve this tomato sauce on toasted baguette slices as an appetizer.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
540mg
15%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
10%
Sugars
7g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • 2007 © and ®/™ of Small Planet Foods, Inc.

© 2017 ®/TM General Mills All Rights Reserved