Pasta with Roasted Provencal Vegetable Sauce

Pasta with Roasted Provencal Vegetable Sauce
Photo by Karl Petzke


  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 large onion
  • 1 16- to 18-ounce eggplant
  • 1 28-ounce can seasoned crushed tomatoes with Italian herbs
  • + 4 more ingredients
    • 12 ounces penne pasta
    • ¼ cup fresh parsley
    • 2 medium zucchini
    • ¼ cup fresh basil

Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all veget...

View full recipe at Epicurious


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