Roasted Vegetables In Tomato Sauce Recipe

Name: Roasted Vegetables In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 heads Broccoli, Chopped; 1 whole Red Pepper, Thinly Sliced; 1/2 whole Eggplant, Thinly Sliced; 4 ounces, weight Mushrooms, Sliced; 1/2 whole Zucchini, Thinly Sliced; Olive Oil, For Coating Vegetables; Salt And Pepper; 7 ounces, weight Ricotta; 1 sprig Fresh Rosemary Or Thyme, Chopped; 1 clove Garlic, Minced; 8 ounces, weight Fresh Mozzarella, Thinly Sliced Or Grated; 1/2 cups Freshly Grated Parmesan; 1-1/2 cup Pasta Sauce - Homemade Or Store Bought; Fresh Basil, Chiffonade

Servings: persons

1/2 heads Broccoli, Chopped
1 whole Red Pepper, Thinly Sliced
1/2 whole Eggplant, Thinly Sliced
4 ounces, weight Mushrooms, Sliced
1/2 whole Zucchini, Thinly Sliced
Olive Oil, For Coating Vegetables
Salt And Pepper
7 ounces, weight Ricotta
1 sprig Fresh Rosemary Or Thyme, Chopped
1 clove Garlic, Minced
8 ounces, weight Fresh Mozzarella, Thinly Sliced Or Grated
1/2 cups Freshly Grated Parmesan
1-1/2 cup Pasta Sauce - Homemade Or Store Bought
Fresh Basil, Chiffonade

1
Preheat the oven to 450 degrees F. Line all the veggies in an even layer on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for about 20 minutes, or until the veggies are golden brown and roasted.
2
In a small bowl, mix the ricotta, salt, pepper, rosemary leaves, if using, and garlic. Mix well.
3
In a medium-sized baking dish, line half of the veggies along the bottom. Top with half of the ricotta mixture, 1/3 of the mozzarella, half of the Parmesan and half of the tomato sauce. You want it to be generously coated with the tomato sauce. Repeat layering with the rest of the ingredients. You should still have 1/3 of the fresh mozzarella left. Top the last layer of tomato sauce with the remaining fresh mozzarella. Bake in the 450 degree oven until the cheese is golden and bubbly, about 15-20 minutes. Top with fresh basil.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 heads Broccoli, Chopped, 1 whole Red Pepper, Thinly Sliced, 1/2 whole Eggplant, Thinly Sliced, 4 ounces, weight Mushrooms, Sliced, and more.

Yes, Roasted Vegetables In Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables In Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions