Roasted Vegetable Sauce for Pasta
1 large red bell pepper, seeded and sliced into strips
1 large zucchini, seeded and thinly sliced into rounds
1 large white or red onion, sliced
1 large carrot, peeled and cut into strips or julienned
250 grams fresh button mushrooms, sliced (if unavailable fresh, replace with 1 can mushrooms)
3/4 cup extra virgin olive oil, save 2 tablespoons
salt and pepper, to taste
2 heads garlic
juice of 1 lemon
pasta of choice, cooked according to package directions
1. Preheat oven to 400°F.
2. Place cut-up bell pepper, zucchini, onion, carrot, and mushrooms on a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss until vegetables are fully coated. Slice off the tops of the garlic heads to expose the garlic. Drizzle with remaining two tablespoons olive oil and place in one corner of the tray. Roast for 30 to 40 minutes or until vegetables are tender and the edges are lightly browned.
3. Remove garlic heads and gently squeeze out the roasted garlic. Mash and set aside. Transfer the roasted vegetables together with the drippings into a serving bowl. Mix in mashed garlic and lemon juice. Season with additional salt and pepper, if needed. Serve with pasta.
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Originally published in FOOD Magazine. Recipe and styling by Tina Concepcion Diaz, photograph by Paulo Valenzuela. Follow FOOD Magazine on Instagram and like their official Facebook page.