Hearty Roasted Vegetable Sauce - cooking recipe

Ingredients

1 pint grape tomatoes
1 (14 ounce) can artichokes, quartered and drained (not marinated)
1 small zucchini, cut in half lengthwise then cut in 1/2-inch half moons
1 carrot, peeled and cut into coins
1/2 medium red onion, cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced

Preparation

Preheat oven to 450.
Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
Roast for 15 minutes.
Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
Return to oven for 5 more minutes.
Remove from oven. Allow to cool slightly.
Puree in the food processor to a coarse, pesto-like consistency.
Serve over your favorite pasta.