FOOD & WINE A great dinner party meal or a certain family favourite. There are two main processes to making this recipe. The first is to roast the mixed vegetables in the oven and the second is to make the tomato sauce. In the end you bring the both together to pack a real Mediterranean punch.
FOOD & WINE YOU’LL NEED:
VEGETABLE INGREDIENTS Mixed Bell Peppers (I use 1 Red and 1 Yellow) 1 Zucchini 5-6 mushrooms 1 onion 2 tbsp olive oil 1/2 tsp Herbes de Provence SAUCE INGREDIENTS 1 small onion, finely chopped 2 cloves garlic, minced 1/2 tsp tomato puree 1/2 tsp sun dried tomato paste 1 tsp paprika 1/2 tsp dried mixed herbs 1/2 cup vegetable stock 1/2 glass red wine (optional) 1 cup tinned tomatoes (puréed) 1 tsp sugar 1/2 cup green olives, finely chopped Fresh Basil, chopped for garnish
Roast ‘n’ Boast
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Roast Vegetable and Olive Pasta Sauce THE STEPS:
• Preheat the oven to 180ºC/355F Chop up all the Vegetables into large pieces. Sprinkle with the herbs de provence, olive oil and mix well. Roast in the oven for around 20-30 minutes turning once or twice. • While the Vegetables are roasting, prepare the Sauce. Sautee the onion in a little olive oil in a saucepan until soft (3 minutes). Add the garlic and cook for a further couple of minutes. Add the red wine , sun-dried paste and tomato puree and turn up the heat to reduce and burn off the alcohol. Add the pureed tomatoes, vegetable stock, paprika, mixed herbs and sugar and stir well. Reduce the heat and allow to simmer for 15 minutes (stir occasionally). Taste and season with salt & pepper.
• Once the sauce is reduced and ready, add the roasted vegetables to it . Simmer gently for 5 minutes to allow the flavours to infuse. • Add the chopped olives and fresh basil leaves Stir and serve over your choice of pasta, drizzle with olive oil.
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