Recipe - Easy Roasted Vegetable Pasta Sauce

2 Red bell peppers, cut or sliced up in
One half inch wide strips
3 Big onions, or 4 small
Onions
One half Garlic bulb
1 pound Mushrooms, cleaned and
Sliced
2 Jars ff spaghetti sauce or
Omemade equivelent
2 tablespoon Fresh basil, minced
x Pasta: Use penne,rigatoni or
Some other substantial
Pasta

Preheat oven to 400. You will need 2 nonstick standard size baking sheets.
Cut the bell peppers into strips and place on a nonstick baking sheet,
skin side down. Cut the onions into thick (1/2") 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 for 3040 minutes.
The vegetables should be soft and have just a few brown spots.

While the vegetables roast, slice the mushrooms and saute them in 1 T 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). Ridiculously simple, but it tastes good.

From: "Anne.Cox" 20676AC@msu.edu. Fatfree Digest [Volume 10 Issue 17]
Aug. 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip