You know those days when you just crave something warm and comforting, like a hug in a bowl? Well, this easy roasted vegetable recipe in red sauce is exactly that. It’s like the cozy sweater of meals, bursting with rich flavors and vibrant colors—perfect for when you want something hearty but simple.
Oh, and the aroma that fills the kitchen? Pure magic.
Steps
- Dice a yellow onion and mince four cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the onion and garlic. Cook until the onions become soft.
- While the onion and garlic cook, dice an eggplant into ½-inch pieces. Add these to the pot along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Sauté until the eggplant softens.
- Dice a red bell pepper and add it to the pot. Continue sautéing with the other vegetables.
- Slice a zucchini into 1/4-inch thick quarter-rounds and add to the pot. Sauté briefly until the zucchini starts to soften.
- Pour a 24-ounce jar of red pasta sauce and 1/4 cup of water into the pot. Stir everything together.
- Let the vegetables simmer in the red sauce for about 10 minutes until they reach your preferred tenderness. Adjust seasoning with salt if needed.
- For the polenta, bring 5 cups of water to a boil in a separate pot. Stir in a teaspoon of salt, then gradually whisk in 1 cup of cornmeal. Cook and whisk until it thickens.
- Add 2 tablespoons of butter to the thickened cornmeal and stir until melted.
- Incorporate 1/4 cup of grated Parmesan into the polenta. Taste and adjust the seasoning as desired.
- Serve by placing about ? cup of polenta in a bowl, topping it with 1 cup of the vegetables and red sauce. Garnish with extra Parmesan and freshly chopped parsley if desired.
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 eggplant
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 red bell pepper
- 1 zucchini
- 1 jar (24 oz.) pasta sauce
- 1/4 cup water
- Optional garnish: 2 tablespoons chopped fresh parsley
- For Parmesan Cornmeal (optional):
- 5 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Nutritional Values
Calories: 2104 kcal | Carbohydrates: 280 g | Protein: 56 g | Fat: 96 g | Sodium: 9144 mg | Fiber: 64 g
FAQ
- What are some alternative vegetables I can use in the Summer Vegetables in Red Sauce recipe?
- You can substitute or add a variety of vegetables such as carrots, yellow squash, green bell pepper, spinach or kale, mushrooms, or asparagus to the recipe for a different flavor and texture.
- Is it necessary to use store-bought pasta sauce, or can I make my own?
- While the recipe uses a jar of store-bought pasta sauce for simplicity, you can certainly make your own. A quick weeknight pasta sauce or a slow-cooked version can add a personal touch to the dish.
- What are some serving suggestions for the Summer Vegetables in Red Sauce?
- This dish pairs well with a base of Parmesan polenta, but you can also serve it over pasta, mashed potatoes, or a thick slice of toast for a delicious meal.
- How do I ensure the vegetables are cooked properly in the red sauce?
- Sauté the vegetables until they are softened before adding the red sauce. Then, let them simmer in the sauce for 5-10 minutes or until they reach your preferred level of tenderness.
- Can I adjust the seasonings in the recipe to my taste?
- Absolutely! After simmering the vegetables in the red sauce, feel free to taste and adjust the salt, pepper, and any other seasonings to suit your personal preference.
Tips
- Choose a Variety of Vegetables: Aim for a colorful array of vegetables to maximize flavor and nutrition. Consider using eggplant, zucchini, bell peppers, and onions, but feel free to experiment with carrots, squash, or leafy greens like spinach or kale.
- Enhance the Red Sauce: Although store-bought pasta sauce is convenient, you can elevate its flavor by adding spices like Italian seasoning, or create your own quick homemade sauce for a personal touch.
- Perfect the Polenta: When making polenta, ensure you whisk continuously as you add the cornmeal to boiling water to prevent lumps. Once thickened, enrich it with butter and Parmesan for a creamy texture.
- Versatile Serving Options: While serving over polenta is delicious, consider other bases such as pasta, mashed potatoes, or even a hearty slice of toast to suit your preference or dietary needs.
Equipment
- Large Pot – For sautéing vegetables and simmering the sauce.
- Whisk – Useful for stirring in cornmeal to prevent lumps.
- Chef’s Knife – For dicing and slicing vegetables.
- Cutting Board – For preparing vegetables.
- Measuring Cups – For measuring ingredients like cornmeal and sauce.
- Measuring Spoons – For measuring spices and seasonings.
