ROASTED VEGETABLE SAUCE
(An Italian Pasta Sauce)

2 zucchini, cut in 1-inch pieces
1 lbs large ripe tomatoes, halved
1 red bell pepper, cut in chunks
1 yellow bell pepper, cut in chunks
2 small eggplant, cut in chunks
3 garlic cloves, chopped
1/2 oz fresh basil leaves, roughly chopped
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/4 lbs mozzarella cheese, shredded
5 basil leaves, torn

Spread the vegetables in a large shallow baking pan and sprinkle with the garlic, chopped basil, salt and pepper. Sprinkle the oil over the vegetables and mix well to ensure they are evently coated.

Roast for 30 minutes at 450 degrees F.

Remove pan from oven and sprinkle with mozzarella and basil strips over the hot vegetables.

Toss with hot pasta, season to taste and serve.

Serving: 4
Source: Sally Griffith, Great Pasta Sauces