Roasted Veggie Macaroni

A rain cancelled football practice last week meant that we had some time to actually cook dinner - and together, to boot!

Now... what to cook?

Of course, we had on hand plenty of fresh local vegetables. We also had some time to cook, but only about an hour. And, we wanted to make a dish that we could all create together. This is the lovely local (from Blooming Glen and our own garden) and organic produce we had on hand:

Cafe Cyan's CSA newsletter listed a Roasted Vegetable Pasta dish that I had bookmarked earlier in the week and it seemed like a perfect fit :) Thanks Crystal and Ryan (and your CSA farm)!

Fresh Tomato Sauce

1 (6-oz.) can tomato paste
1/2 cup chopped onion
Salt and pepper
3 cups chopped tomatoes (any variety)
3 or more cloves fresh garlic, chopped
Herbs such as oregano, thyme, parsley and basil, to taste
Splash of balsamic vinegar
Honey or other sweetener as desired

Add tomatoes and garlic. Simmer until sauce reaches desired consistency, about 20 minutes. Sauté onions in 2 tablespoons olive oil in a large skillet over medium heat until onions are translucent. Add tomato paste at the end, along with herbs and vinegar. If sauce is too tart, add a spoonful of sweetener. Lightly simmer 10 minutes longer to let flavors meld together.

Roasted Vegetables
1 large green pepper, chopped
1 large red pepper, chopped
1 eggplant, diced
1 onion, chopped
3-4 cloves garlic,
sliced Fresh herbs such as basil, thyme, oregano, parsley, sage and rosemary
1 yellow squash
1 zucchini 1 jalapeno
Olive oil to coat

Mix vegetables, herbs, garlic, and onion in a bowl and lightly coat mixture with olive oil, salt and pepper. Place in a large (or a couple large) roasting pans coated with olive oil. Roast for 20 minutes at 400 degrees or until veggies are soft, but not burned. Toss vegetables occasionally as needed. Combine the Fresh Tomato Sauce and Roasted Vegetables and serve over pasta.

Avery and I chooped the veggies we had on hand (carrots, yellow sweet pepper, skinny red sweet pepper, OKRA!, jalepeno) and roasted them while Jason made the sauce. We cooked some whole wheat macaroni and sliced some yellow watermellon from the previous week's Bloomin Glen crop share for dessert :)





























Garnished with our own garden rosemary. Yummm, yummm!