Grilled Vegetable Tomato Sauce

• Ingredients:
• Canola or olive oil spray
• 2 lbs of ripe plum tomatoes
• One medium zucchini peeled, cut vertically, scraped inside and seeded
• Medium red or green pepper
• Medium Portabella Mushroom bottom end of stem removed
• Three cloves of garlic minced.
• Medium Onion
• Tablespoon of Olive Oil
• 1/2 cup red wine
• 2 Tablespoons each fresh basil, oregano
• Kosher Salt and Pepper to taste
• Feta Cheese Crumbled (optional)
• Romano Cheese Grated (optional)
• 1 pound of pasta (rigatoni or penne recommended, use whole wheat pasta to save fat and calories)

1. Prepare grill for medium heat setting. If using charcoal (preferred) coals should be hot but not flaming.
2. Spray all sides of washed tomatoes, zucchini, mushroom and pepper with oil. (Or brush on purchased Italian Salad Dressing).
3. Place on grill and cover. Check and turn every 2 minutes to get even and charred skins. Tomatoes and mushroom will be done first, then pepper, then zucchini.
4. Let all cool. Once cool remove skins of tomatoes and pepper. Remove all seeds and pith from pepper.
5. Choose one cup of tomatoes that are mostly in tact and set aside. Put all others in blender/food processor with green pepper and blend into a chunky mixture. (If you own a handheld blender, this can be done in the pan later.)
6. Slice zucchini into 1/2" slices then half again. Slice mushroom into bite-size chunks. Set both aside.
7. In medium saucepan, heat oil and saute garlic and onion. Add salt and cover for two minutes.
8. Add wine and bring to a boil. Add blended tomatoes/green pepper mixture to the pan. Simmer uncovered for 30 minutes stirring often, then add
9. chunky tomatoes, fresh herbs, mushroom and zucchini slices. Simmer 10 more minutes then add pepper and salt to taste.
10. Garnish with crumbled feta cheese or freshly grated Romano cheese (low-fat versions are available)
11. Notes on Successful Pasta Cooking:
12. Always use 4 quarts of water per pound of pasta
13. Add 1-2 tablespoons of salt after water boils/don't add oil
14. Stir frequently and don't leave a tight lid on it
15. Drain immediately; shake off excess water in colander
16. Mix in warm serving dish immediately. Every strand should be coated evenly.
17. A teaspoon of oil should be added after sauce has been mixed.

ingredients, olive oil, tomatoes, zucchini, red, portabella mushroom, three, onion, olive oil, red wine, fresh basil, salt, cheese, romano cheese, pasta

Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-tomato-sauce-1224085 (may not work)