Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce

Ingredients

Marinade for veggies (MIX)

• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper

Vegetables (CHOP)

• 2 medium onions
• 2 red peppers
• 1 yellow pepper
• 2 cups mushrooms
• 1 small eggplant or zucchini
• 8 garlic cloves, peeled (Wrap in foil)

SAUCE (SIMMER)

• 2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)

• 1 tablespoon oregano
• 2 tablespoons basil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup cups red wine
• roasted garlic
• angel hair pasta (cook as directed)

Directions

1. 1

   Mix veggies with marinade

2. 2

   place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).

3. 3

   After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.

4. 4

   Mix sauce ingredients in large saucepan (including roasted garlic).

5. 5

   add red wine after tomatoes have cooked down a bit.

6. 6

   Simmer for about 30 minutes.

7. 7

   Ladle sauce over hot noodles.

8. 8

   top with veggies and grated Parmesan cheese.