1smallred bell pepperseeded and diced into 1/2-inch pieces
1smallorange bell pepperseeded and diced into 1/2-inch pieces
1Tbspolive oil
1tspgarlic salt
1tspItalian seasoning
1/2tspfreshly ground black pepper
Sauce:
1mediumsweet onion
2Tbspolive oil
3clovesof garlicminced
214.5 ozcans fire roasted tomatoes
18 ozcan Italian seasoned tomato sauce
1tspdry Italian seasoning
1tspred pepper flakes
1tspsugar
1/4tsporegano
2Tbspthinly sliced fresh basil
1Tbspfresh Italian parsley
1lblinguine cooked to al dente
4ozshredded Parmesan cheese
Instructions
Preheat the oven to 450°F . Spritz a baking sheet liberally with cooking spray.
Vegetables: Place zucchini, squash and peppers on baking sheet. Drizzle with 1 Tbsp olive oil, Italian seasoning, garlic salt and black pepper. Stir until coated.
Roast for 35-40 minutes or until golden, stirring once midway through cooking.
Sauce: Meanwhile, drizzle 2 Tbsp of olive oil in a large saucepan. Add the diced onion and cook over medium high until the onion becomes translucent and is beginning to brown, about 3 minutes. Add the minced garlic and saute for one additional minute.
Add fire roasted tomatoes, tomato sauce, 1 tsp dry Italian seasoning, red pepper flakes, sugar and oregano. Season with salt and black pepper to your taste. Simmer over low heat until the vegetables are done.
Add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce.
Toss the ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.