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80 minutes
Prep: 15 minutes
Cook: 60 minutes
110 calories per serving view nutrition facts
8 servings
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| 2 | each | sweet red bell peppers | sliced in 1/2 inch wide strips |
| 3 | large | onions | |
| 1/2 | each | garlic bulb | |
| 1 | pound | mushrooms | cleaned and sliced |
| 2 | Jars | spaghetti sauce | |
| 2 | tablespoons | basil | fresh, minced |
| 1 | x | pasta, penne |
Preheat oven to 400 degrees F.
You will need 2 non-stick standard size baking sheets.
Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down.
Cut the onions into thick (1/2 inch) slices and place on baking sheet.
Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice).
Bake at 400 degrees F for 30-40 minutes.
The vegetables should be soft and have just a few brown spots.
While the vegetables roast, slice the mushrooms and sauté them in 1 tablespoon water in the bottom of a big saucepan.
When they are cooked, add the 2 jars of spaghetti sauce and the basil.
Warm the whole sauce through and allow to simmer until the roasted vegetables are done.
Dump the roasted vegetables into the sauce and stir to separate the onion rings.
Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course).
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 4.0g | 16% |
| Sugars 12.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 28% | Vitamin C | 84% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.
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