Roasted Vegetables In Tomato Sauce

• 1/2 heads Broccoli, Chopped
• 1 whole Red Pepper, Thinly Sliced
• 1/2 whole Eggplant, Thinly Sliced
• 4 ounces, weight Mushrooms, Sliced
• 1/2 whole Zucchini, Thinly Sliced
• Olive Oil, For Coating Vegetables
• Salt And Pepper
• 7 ounces, weight Ricotta
• 1 sprig Fresh Rosemary Or Thyme, Chopped
• 1 clove Garlic, Minced
• 8 ounces, weight Fresh Mozzarella, Thinly Sliced Or Grated
• 1/2 cups Freshly Grated Parmesan
• 1-1/2 cup Pasta Sauce - Homemade Or Store Bought
• Fresh Basil, Chiffonade

1. Preheat the oven to 450 degrees F. Line all the veggies in an even layer on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for about 20 minutes, or until the veggies are golden brown and roasted.
2. In a small bowl, mix the ricotta, salt, pepper, rosemary leaves, if using, and garlic. Mix well.
3. In a medium-sized baking dish, line half of the veggies along the bottom. Top with half of the ricotta mixture, 1/3 of the mozzarella, half of the Parmesan and half of the tomato sauce. You want it to be generously coated with the tomato sauce. Repeat layering with the rest of the ingredients. You should still have 1/3 of the fresh mozzarella left. Top the last layer of tomato sauce with the remaining fresh mozzarella. Bake in the 450 degree oven until the cheese is golden and bubbly, about 15-20 minutes. Top with fresh basil.

broccoli, red pepper, eggplant, weight mushrooms, zucchini, olive oil, salt, weight ricotta, rosemary, clove garlic, mozzarella, freshly grated parmesan, pasta sauce, fresh basil

Taken from tastykitchen.com/recipes/sidedishes/roasted-vegetables-in-tomato-sauce/ (may not work)