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Categories:Viewed: 5 - Published at: a year ago
Ingredients
- 2 each sweet red bell peppers sliced in 1/2 inch wide strips
- 3 large onions
- 1/2 each garlic bulb
- 1 pound mushrooms cleaned and sliced
- 2 Jars spaghetti sauce
- 2 tablespoons basil fresh, minced
- 1 x pasta, penne
Method
- Preheat oven to 400F (200C).
- You will need 2 non-stick standard size baking sheets.
- Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down.
- Cut the onions into thick ( 1/2 inch) slices and place on baking sheet.
- Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice).
- Bake at 400F (200C) for 30 to 40 minutes.
- The vegetables should be soft and have just a few brown spots.
- While the vegetables roast, slice the mushrooms and saute them in 1 tablespoon water in the bottom of a big saucepan.
- When they are cooked, add the 2 jars of spaghetti sauce and the basil.
- Warm the whole sauce through and allow to simmer until the roasted vegetables are done.
- Dump the roasted vegetables into the sauce and stir to separate the onion rings.
- Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course).
