Roasted Vegetable Ragu

• Nonstick vegetable oil spray
• 10 ounces fresh crimini 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 medium zucchini, trimmed, cut into 1/2-inch dice
• 2 cups (or more) canned vegetable broth
• 1 28-ounce can diced tomatoes in juice
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh Italian parsley

1. Preheat oven to 400F.
2. Spray rimmed baking sheet with nonstick spray.
3. Spread mushrooms and next 6 ingredients in single layer on prepared sheet.
4. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper.
5. Roast until vegetables are tender, stirring occasionally, about 1 hour.
6. Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well.
7. 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.
8. Transfer ragu to bowl.
9. Mix basil, parsley, and 1 teaspoon rosemary into ragu.
10. Season with salt and pepper.

vegetable oil spray, crimini mushrooms, carrots, onion, red bell pepper, fresh fennel bulb, parsnip, garlic, extravirgin olive oil, fresh rosemary, zucchini, vegetable broth, tomatoes, fresh basil, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-ragu-108835 (may not work)