Vegetarian

Roasted Vegetable Ragu is for Dinner.

Roasted Vegetable Ragu takes 20 minutes to prepare.

Roasted Vegetable Ragu takes 60 minutes to cook.

Roasted Vegetable Ragu makes 5 servings.

The ingredients for Roasted Vegetable Ragu are:

1 medium green pepper, diced into 1/2 inch pieces (about 1 cup)
1 large zucchini trimmed and diced (about 3 cups)
1 package baby portabella mushrooms, sliced
1 eggplant diced (about 3 cups)
2 Tbsp olive oil
1 jar pasta sauce (whatever is your favorite)
salt and pepper to taste

Here is how you make Roasted Vegetable Ragu:

-Set oven to 450 degrees-Toss all cut veggies in oil. Divide onto two baking sheets (I lay down parchment paper to avoid a messy clean up)and spread into a single layer.-Roast on two separate racks for 20 minutes. Switch rack position of pans for even roasting and continue to roast about 15 minutes longer until veggies are tender and browning slightly-add veggies to sauce in a saucepan; bring to a simmer on LOW. Cook(stirring occasionally)for 30 minutesServing Size: 5- 1 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user GR8MOMMY05.

The nutritional information for Roasted Vegetable Ragu is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 154.3

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 489.0 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 5.7 g
• Protein: 4.3 g

Roasted Vegetable Ragu is Italian cuisine.

The dietary needs meet for Roasted Vegetable Ragu is Vegetarian