I concocted this when we were having a vegetarian friend over for dinner. I wanted to serve something that felt like a main course, not a side. It has become a favorite of ours, especially in summer. —Margaret Waters
at least six
head of garlic + 5 cloves
fairly large zucchini, diced about 1/2 inch
eggplant, peeled and diced
red bell pepper, diced
large sweet onion, roughly chopped
frozen artichoke hearts
2 Tbsp olive oil
kalamata olives, chopped
1/3 to 1/2 cups
canned San Marzano tomatoes
In This Recipe
Cut top off head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in double layer of aluminum foil.
Toss onion, eggplant, zucchini, bell pepper, and artichoke hearts with olive oil and spread on one or two sheet pans covered with foil and sprayed lightly with non-stick spray. Place garlic in foil on pan as well. Roast at 400 degrees for about 30-40 minutes (remove the garlic after 25 minutes) or until nicely caramelized.
In a large pan saute 5 cloves chopped garlic in 2 Tbsp olive oil until soft. Squish roasted garlic out of its skin and add roasted veggies, tomatoes, capers, olives, seasoning, and balsamic. Simmer until it is the consistency you want for your pasta sauce. If necessary, you can thin it with V-8 juice or just water. I find that the capers and olives make it plenty salty, but you may want to add some black pepper or red pepper flakes. Serve with toasted pine nuts.