Braised Zucchini, Mushrooms And Peppers tomato-basil-garlic sauce
Ingredients:
2 Zucchini, large 2 Portobello Mushrooms 2 Ounces Red Onion 1 Yellow Bell Pepper 3 Cloves Garlic. 2 Tbs. Olive Oil 8 Basil Leaves 1 Pinch Salt and Pepper 3 Cups Tomato Sauce, fresh or jarred, I used this recipe
Heat Oven To 400°
Wash and dry the zucchini and pepper.
Wipe any dirt off of the mushroom.
Peel onion; slice off a two ounce chunk.
Mince garlic and place into a small bowl.
Add oil and mix together.
Find a small brush to spread the oil.
Cut zucchini, mushrooms, pepper and onion into slices about a quarter inch thick.
Lay each slice onto a very lightly oiled or sprayed sheet pan.
Brush the garlic-olive oil lightly over the top of each vegetable.
Sprinkle vegetables with salt and pepper
Most of the garlic will remain in the bowl after you have brushed the vegetables.
This lightly oiled garlic is going to be cooked and used to refresh the tomato sauce.
No more oil will be needed.
Place a large pan over medium heat on the stove.
Add garlic to the pan.
Cook and stir the garlic for a few minutes until it just begins to pick up some golden color.
Add the tomato sauce to the pan to stop the garlic from browning.
Tear basil into small pieces; add to the sauce.
Turn the heat down to low and gently stir and simmer the sauce as you cook the vegetables.
If sauce begins to cook down and become dry you can just remove it from the heat.
Place vegetables into hot oven about 8 inches under the broiler.
Roast vegetables for 10 minutes.
Turn oven off and turn broiler on to high.
Broil vegetables for 3 minutes.
Remove pan from the oven.
Add roasted vegetables to the pan.
Note: Use kitchen tongs to remove the vegetables from the pan as this will allow any excess liquid from the vegetables to remain on the pan and not dilute the sauce.
Mix and stir everything together.
Let ingredients sit in the pan, off of the heat, for about an hour before serving.
You can also cool and place in the fridge as they are delicious served cold the next day
