I created this recipe as a way to use up those extra garden veggies in the summer and fall. My family loves this almost meatless healthy dish.
Cut up what ever vegetables you have on hand to equal 4 cups. I used carrots, onions, cauliflower, zucchini, eggplant and colored peppers. Put veggie chunks on a roasting pan and drizzle with olive oil and season with salt and pepper. Roast at 400 until veggies are soft, stir a few times while roasting. Set aside
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In a large skillet add 1 Tblsp olive oil. Add 3 cloves of garlic, minced, 1/2 tsp hot pepper flakes and 2 tsps Italian seasoning. Add 1-15oz can of diced tomatoes with sweet onions and basil and 1/2 can of water. Simmer for 10 minutes. Thicken slightly with 1/2 Tblsp cornstarch mixed with 1/8 cup water.
Add the roasted veggies into the sauce and simmer 5 more minutes. Serve over penne or rotini pasta and top with a sprinkle of bacon bits and grated Parmesan cheese
* Instead of Italian seasoning I have used Gourmet Gardens Mediterranean seasonings which adds a really good flavor
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