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Veggie Full Marinara

Cook Time 25 minutes
Hands-On Time 25 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.