Roasted Vegetable Sauce

I love an easy recipe.

Roasted vegetables, season, blend, toss with pasta! How you love that?

Roasted Vegetable Sauce

What you need:

3 Roma tomatoes, cut in half

1 zucchini, rough chopped

1 whole onion, rough chopped

1 half bell pepper, rough chopped

1 head of garlic (end cut off, placed in foil, drizzled with olive oil, close foil)

Olive oil
Small bunch of fresh parsley

Small bunch of fresh basil

Salt and pepper to taste

What to do:

• Preheat oven to 400 degrees
• Place tomatoes, zucchini, onion and bell peppers on a baking sheet. Toss with about 2-3 tablespoon olive oil
• Cut off one end of the garlic, place it in a small piece of foil (cut side up), drizzle with olive oil (about 1 tablespoon), close the foil and place it on the same baking sheet as the other vegetables
• Roast vegetables for 30 minutes or until the vegetables begin to wrinkle and brown a bit
• Carefully remove the vegetables from the pan and place in a blender with the herbs
• The garlic cloves should easily squeeze out of its shells, add several cloves to the blender
• Blend until smooth. Season with salt and pepper to taste
• Serve with cooked pasta

Cook. EAT. Repeat.