Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce

My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• Marinade for veggies (MIX)

• 1⁄2 cup olive oil
• 1⁄3 cup  balsamic vinegar
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1  teaspoon sea salt
• 1⁄2 teaspoon ground pepper

• Vegetables (CHOP)

• 2  medium onions
• 2  red peppers
• 1  yellow pepper
• 2  cups mushrooms
• 1  small eggplants or 1  small zucchini
• 8  garlic cloves, peeled (Wrap in foil)

• SAUCE (SIMMER)

• 2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)
• 1  tablespoon oregano
• 2  tablespoons basil
• 1  teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄4 cup  cups red wine
•  roasted garlic
•  angel hair pasta (cook as directed)

Directions

1. Mix veggies with marinade
2. place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
3. After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
4. Mix sauce ingredients in large saucepan (including roasted garlic).
5. add red wine after tomatoes have cooked down a bit.
6. Simmer for about 30 minutes.
7. Ladle sauce over hot noodles.
8. top with veggies and grated Parmesan cheese.