Angel Hair With Roasted Vegetables And Red Wine Tomato Sauce - cooking recipe

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)

Preparation

Mix veggies with marinade
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).
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.
Mix sauce ingredients in large saucepan (including roasted garlic).
add red wine after tomatoes have cooked down a bit.
Simmer for about 30 minutes.
Ladle sauce over hot noodles.
top with veggies and grated Parmesan cheese.