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Category: Sides
Prep Time: Cook Time: Total Time:
1 28 oz jar homemade or store-bought chunky spaghetti sauce
1 medium eggplant, peeled and diced
2 medium zucchini, quartered lengthwise and sliced
1 medium red bell pepper, diced (can use green too)
1 medium onion, sliced thinly
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp wine or herb vinegar
1 tsp dried oregano
1/4 cup chopped fresh basil
Preheat oven to 375. Combine all ingredients except basil in a 13 x 9-inch baking dish. Bake, covered, 30 minutes. Remove from the oven, stir vegetables and return to oven. Bake 30 more minutes or until vegetables are tender. Sprinkle with basil before serving.
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ROASTED VEGETABLES I
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Category: Sides
Prep Time: Cook Time: Total Time:
1 28 oz jar homemade or store-bought chunky spaghetti sauce
1 medium eggplant, peeled and diced
2 medium zucchini, quartered lengthwise and sliced
1 medium red bell pepper, diced (can use green too)
1 medium onion, sliced thinly
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp wine or herb vinegar
1 tsp dried oregano
1/4 cup chopped fresh basil
Preheat oven to 375. Combine all ingredients except basil in a 13 x 9-inch baking dish. Bake, covered, 30 minutes. Remove from the oven, stir vegetables and return to oven. Bake 30 more minutes or until vegetables are tender. Sprinkle with basil before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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