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Easy Roasted Vegetable Pasta Sauce

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      Title: EASY ROASTED VEGETABLE PASTA SAUCE
 Categories: Digest, August
      Yield: 8 Servings
 
      2    Red bell peppers, sliced in
           1/2 inch wide strips
      3    Big onions, or 4 small
           Onions
    1/2    Garlic bulb
      1 lb Mushrooms, cleaned and
           Sliced
      2    Jars ff spaghetti sauce or
           Omemade equivelent
      2 tb Fresh basil, minced
        x  Pasta: Use penne,rigatoni or
           Some other substantial
           Pasta
 
  Preheat oven to 400. You will need 2 non-stick standard size baking
  sheets. Cut the bell peppers into strips and place on a non-stick
  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 30-40 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
 
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