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Prep 15min
Total55min
Servings6
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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
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Steps
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.
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You can also serve this tomato sauce on toasted baguette slices as an appetizer.
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