In the previous post I said that my counter-tops are over-flowing with vegetables. Now my counter-tops are over-flowing with vegetables–raw and cooked–and mountains of dirty dishes. My camera is loaded with new pictures…and as I sit here writing this, I just realized that I have left the oven turned on for the past hour with nothing in it.
Ya know, I’m going to stop writing for a while and go turn off the oven, eat a few more rolls, empty the dishwasher, load it up again, sigh a lot and shake my head even more, and then I’ll come back to the computer to finish writing this post. And try to be in bed by midnight so that I can get some sleep before I head off to work to hang out with my new patients.
******************A Day and a half later………….
Well. Since I wrote those two paragraphs, John and I cleaned up about 3/4 of the kitchen, I did go to bed, got up and went to work, admitted four new post-op patients (two of which were puking their guts out and two of which were not), came home, talked to John, ate a bowl of fresh peaches, put some clothes in the dryer, and now here I am back in bed again writing this post. It’s nearly three in the morning. Dang good thing that I don’t have to be at work tomorrow until 2:30. Dang good thing.
Enough about me. Let me tell you about this amazing pasta dish. I could not think of a truly appropriate title for it because it has such a wonderfully delicious array of ingredients. All of the vegetables and the tomatoes for the sauce are drizzled with olive oil and sprinkled with salt and pepper and roasted. The depth of flavor of roasted vegetables is absolutely incredible and is more than worth the time it takes to prep and cook them.
The vegetables are cut into 1/2-3/4 inch pieces and the Roma-style tomatoes are left unpeeled and are simply cut in half lengthwise, maybe quarters if they are very large tomatoes. Everything gets olive oil, salt, and pepper and is roasted in a 425-degree oven. After roasting, half of the vegetables and all of the tomatoes are blitzed in a blender for the sauce. The sauce is then poured over penne, the other half of the vegetables are served on top of the sauce and the whole thing gets a sprinkling of either freshly grated parmesan or pecorino romano. Oh, and I forgot to mention–the sauce is flavored with fresh basil, oregano, and fresh garlic. Be still my beating heart.
Roasted Vegetables with Fresh Roasted Tomato Sauce Over Penne
Recipe by Terri @ that’s some good cookin’
- 1 large eggplant, peeled–(eggplant can be bitter with the peelings)
- 2 medium or large onions
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium green zucchini
- 1 medium yellow zucchini or yellow squash
- 12 Roma tomatoes
- 4 cloves garlic
- 3 tablespoons fresh, chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon granulated garlic or garlic powder (optional–depending on personal flavor preferences)
- salt and pepper, to taste
- olive oil
- approximately 1 cup vegetable stock or water
- 6 cups penne
- grated fresh Parmesan or Pecorino Romano
Directions for the Vegetables:
- Note: Unless you have two ovens, you may have to cook the vegetables and the tomatoes at separate times.
- Preheat oven to 425-degrees F. Line three baking sheets with foil, set aside.
- Dice vegetables into approximately 1/2-3/4 inch pieces. Hint: for the eggplant and zucchini, slice lengthwise into several 1/2-inch thick pieces or ‘steaks’, then dice.
- Put vegetables in a large bowl. Drizzle well with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Add more olive oil if necessary.
- Divide the vegetables between two of the baking sheets. Spread vegetables into a single layer in each pan.
- Place in preheated oven, one pan on each oven rack. Roast for approximately 15-20 minutes. After about 20 minutes, stir the vegetables, then exchange pan placement in the oven to finish roasting. This will take approximately another 15-20 minutes until vegetables begin to show a little char in places. Just a little; you don’t want to burn them. Please don’t burn them.
Directions for the Roma Tomatoes (Roma tomatoes are pear shaped tomatoes.)
- Cut off the stem end of the tomatoes, then slice the tomatoes in half lengthwise down the middle. If they are very large tomatoes, they made need to be cut in quarters.
- Place the tomatoes on the third foil lined baking pan with the cut side up. Drizzle generously with olive oil then sprinkle with salt and pepper to taste.
- Roast the tomatoes the same as for the vegetables. Turn the tomatoes over about half way through the roasting process.
Directions for Tomato/vegetable Sauce
- Put all of the tomatoes into a blender. Pour the juices and oil from the tomato baking pan into the blender along with the tomatoes. Blitz in blender until smooth.
- Pour one pan of the roasted vegetables in the blender along with the tomatoes. If the blender is too full, remove some of the tomato puree from the blender and put in a sauce pot.
- After the vegetables have been blitzed, stir them together in a pot with the tomato puree. Add the chopped basil, oregano, fresh chopped garlic, onion powder, and garlic powder.
- Cook over low heat until warmed through for several minutes. If sauce is too thick, add a little vegetable broth or water to thin to desired degree.
- While tomato mixture is cooking, prepare the pasta according to package directions. Cook until al dente.
- To Serve; Drain pasta and place on large serving platter. Add sauce on top of pasta. Pour remaining pan of vegetables on top of tomatoes. Sprinkle with either Parmesan cheese or Pecorino Romano. Garnish with more minced basil if desired.