Roasted Veg Sauce (with pasta)

[Guest guest]

This recipe comes from a pasta machine cookbook. The veggies can be done

on the grill or under a broiler.

 

JoAnn

 

* Exported from MasterCook *

 

Roasted Vegetable Sauce (With Pasta)

 

Recipe By : The Ultimate Pasta Machine Cookbook by Tom Lacalamita

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Sauces

Vegetarian Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant

2 large red bell peppers

1 large green bell pepper

2 small zucchini

2 small yellow onions -- unpeeled

6 medium plum tomatoes -- ripe

1/2 cup extra-virgin olive oil

2 tablespoons garlic -- finely minced

2 tablespoons balsamic vinegar

OR red wine vinegar

2 tablespoons fresh parsley -- finely minced

2 teaspoons salt

1/2 teaspoon black pepper -- freshly ground

1 pound pasta -- cooked al dente

Parmesan cheese for serving -- freshly grated

 

Prepare and light a barbecue grill or preheat the oven broiler. Wash and

dry the vegetables. Prick the eggplant a few times with a fork. Place

all the vegetables on the preheated barbecue or on a baking sheet under

the broiler. Turn periodically so that the vegetables roast evenly. They

are done when they are slightly charred on the outside and test soft

when pricked with a fork. Remove from the heat as they are ready.

 

Put the roasted peppers in a paper bag and fold down the top. This will

steam them and facilitate peeling. After 15 minutes, remove the peppers

and peel off the charred skin. Discard the seeds and stems. Coarsely

chop the peppers and put in a large bowl. Split the eggplant in half.

Remove the seeds. Scoop out the flesh and coarsely chop. Put in the bowl

with the peppers. Coarsely chop the zucchini and add to the bowl with

the other vegetables. Peel the tomatoes and onions. Coarsely chop and

mix wth the other vegetables.

 

In a small saucepan heat the olive oil and garlic over medium heat. Cook

until the garlic becomes golden, stirring frequently so that it does not

brown. Remove from the heat and pour over the prepared, chopped, roasted

vegetables. Add the vinegar, parsley, salt, and pepper. Mix to combine.

Let the flavors blend for at least 1 hour before serving. Taste for salt

and pepper. In a large serving bowl, toss the drained pasta with the

sauce. Serve either hot or at room temperature with Parmesan cheese.

 

Recommended pastas: Durum-wheat pasta such as penne, ziti, or

orecchiete.

--

Recipe from The Ultimate Pasta Machine Cookbook by Tom Lacalamita ISBN

0-671-50102-X

Posted to Veg-Recipe 5/99 by JoAnn Pellegrino

 

 

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