Roasted Vegetable Ragu

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 10 ounces fresh cremini mushrooms, quartered
• 3 medium carrots, thinly sliced
• 1 large onion, coarsely chopped
• 1 large red bell pepper, cut into 1/2-inch dice
• 1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
• 1 large parsnip, peeled, cut into 1/2-inch dice
• 4 garlic cloves, sliced
• 2 tablespoons extra-virgin olive oil
• 3 teaspoons chopped fresh rosemary
• 2 zucchini, trimmed, cut into 1/2-inch dice
• 2 cups vegetable broth
• 1 (28 ounce) can diced tomatoes with juice
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh italian parsley
• nonstick vegetable cooking spray

Recipe

• 1 preheat oven to 400°f
• 2 spray rimmed baking sheet with nonstick spray.
• 3 spread mushrooms and next 6 ingredients in single layer on prepared sheet.
• 4 drizzle with olive oil.
• 5 sprinkle with 2 teaspoons rosemary, salt, and pepper.
• 6 roast until vegetables are tender, stirring occasionally, about 1 hour.
• 7 add zucchini, 2 cups vegetable broth, and tomatoes with juices to vegetables.
• 8 stir to blend well.
• 9 continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer.
• 10 transfer ragu to bowl.
• 11 mix basil, parsley, and 1 teaspoon rosemary into ragu.
• 12 season with salt and pepper. makes 6 servings.
• 13 that's it!