Sunday, July 18, 2010

Recipe--Roasted Vegetable Sauce and Rigatoni

It's that time of year when the garden produces quicker than you can pick. If you are enjoying a bonanza of produce, use this recipe to help you use all those zucchini, eggplant, tomatoes, and peppers in one large dish. This is easy especially if you can talk your DH into helping chop up the veggies. Enjoy!!

ROASTED VEGETABLE SAUCE WITH RIGATONI

3 c. zucchini, cut into 1-inch pieces

3 c. eggplant, cut into 1-inch pieces

1 med sweet onion, peeled, diced into 1-inch pieces

3 c. freshly sliced mushrooms

2 c. red bell pepper, cut into 1-inch pieces (I used green and banana peppers as that is what is in our garden)

1/4 c. freshly chopped basil

1 T. fresh thyme leaves or 1 tsp dried

3 T. olive or walnut oil

2 T. balsamic vinegar

6 med red ripe tomatoes, washed, cored, and left whole

12 oz. rigatoni, cooked according to package directions

1/4 c. walnuts, toasted and chopped

Salt and pepper to taste

2 c. tomato sauce or favorite pasta sauce, optional

3/4 c. crumbled feta cheese

Preheat oven to 400 degrees. Line a large shallow sheet pan or jelly roll pan with parchment paper or use non-stick pan. (I used a pan covered with foil, then sprayed with cooking oil.) In a VERY large bowl, combine the first seven ingredients. Sprinkle with the oil and vinegar and toss well to coat vegetables. Spread veggies on prepared pan. Place the tomatoes on a separate pan.

Bake the vegetables and tomatoes for 30 to 40 minutes, turning vegetables every 10 minutes or so to promote even cooking. After 30 minutes cut through the tomatoes with a sharp knife and fork to chop them up and add them to the pan with the other vegetables. Meanwhile, drain the cooked pasta and transfer to a warm serving dish. Toss with the roasted veggies and walnuts.

Serve garnished with crumbled feta cheese. (I used mozzarella and parmesan cheese and let my guests add the cheese to their serving.) If you would like more sauce, add the 2 cups pasta sauce. Makes 6 generous servings. (to me it looked like enough for 12 people!! especially if used as a side dish.)

This recipe is found in Carole Sutphen's inventive cookbook, There Must Be 50 Ways to Fix Your Zucchini (with apologies to Paul Simon).

Carole put this recipe book together with all proceeds going to the Fremont United Methodist Women's mission projects.

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