Pasta with roasted provencal vegetable sauce
Roast
Italian cuisine
Roasting
A nice, hearty pasta. We made the entire recipe and had more than enough for lunch the next day and then some. I'm not usually a big tomato sauce fan, but this was good even by my standards. Next time: less parsley, more garlic. :) Pasta with Roasted Provencal Vegetable Sauce Recipe from Epicurious. Makes 6 servings. Ingredients 1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces 1 large onion, cut into 1-inch pieces 2 tablespoons olive oil 2 medium zucchini, trimmed, cut into 1-inch pieces 2 garlic cloves, minced 1 28-ounce can seasoned crushed tomatoes with Italian herbs 12 ounces penne pasta 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Directions Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet or casserole dish. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir
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