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Veggie Full Marinara
Cook Time
25
minutes
minutes
Hands-On Time
25
minutes
minutes
Ingredients
For the vegetables:
2
bell peppers
any color, chopped into bite-sized pieces
2
zucchini
chopped into bite-sized pieces
1
cup
cherry or grape tomatoes
halved
1
tsp.
oregano
1
tsp.
basil
1
tsp.
thyme leaves
1-2
Tbs.
olive oil
or skip the oil for dry roasting
salt & pepper
to taste
For the marinara:
1
Tbs.
olive oil
or skip oil and use a bit of water
1
small onion
diced
2
garlic cloves
crushed
28
oz.
can crushed tomatoes
1
tsp.
oregano
1
tsp.
basil
1
tsp.
thyme
salt & pepper
to taste
For the pasta:
1
lb.
whole wheat or chickpea pasta
3-4
cups
kale
chopped
Instructions
For the vegetables:
Chop bell peppers into bite-sized pieces.
Combine in bowl with remaining ingredients, tossing to coat with olive oil (if you're using it) and seasonings.
Pour onto a sheet pan, lined with parchment paper, for simple clean up.
Roast in oven at 425° for 20 minutes.
For the marinara:
While the vegetables roast in the oven, in a large pot or skillet, heat the oil over medium heat.
Add the onion and garlic and cook for 5-7 minutes until the onion is soft.
Stir in the tomatoes, oregano, basil, thyme, salt and pepper.
Reduce heat to medium-low and cook until the sauce is bubbling and hot.
When the roasted veggies are done, add to the sauce.
For the pasta:
While the vegetables roast and the marinara simmers, boil the pasta and kale together until the pasta is cooked.
Drain.
Serve with the sauce and vegetables.