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Idaho Roasted Potatoes & Vegtatables




Source of Recipe


Vernalisa's


List of Ingredients




2 Idaho Potatoes, (1 pound) cut into 3/4 inch cubes,
about 3 cups
1 small eggplant, about 8 ounces, cut into 1-inch cubes,
about 3 cups
1 red bell pepper, about 8 ounces, cut into 1-inch
cubes, about 1 cup
1 red onion, cut into large cubes, about 1 cup
2 tablespoons olive oil
1 teaspoon dried rosemary leaves, crushed

Tomato Sauce:
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 28-ounce can crushed tomatoes
1/4 cup freshly chopped basil (or 2 teaspoons dried
basil)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces fusilli or penne pasta
Optional:
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pitted chopped Calamata olives (or regular
black olives)



Recipe



Preheat oven to 450°F. In a large roasting pan combine
diced potatoes, eggplant, red pepper and red onion.
Sprinkle with olive oil and rosemary; toss to coat
thoroughly. Cook 30 to 35 minutes or until vegetables
are tender and browned.

Meanwhile, bring large pot of water to boil over high
heat. Cook pasta according to package directions. Drain.
In large serving bowl, combine cooked pasta, roasted
vegetables and tomato sauce. Toss to mix thoroughly.
Stir in Parmesan and olives, if desired.

To Prepare Sauce:
In 2-quart saucepan, heat olive oil over medium-high
heat. Add onion and garlic, stir for 5 minutes or until
softened. Add tomatoes, basil, thyme, salt and pepper.
Bring to boil; reduce heat. Simmer, uncovered for 20
minutes or until thickened