Morgan's Veggie Ragu

Serves: 4

Manley Abshire

1 January 1970

Based on User reviews:

47

Spice

53

Sweetness

45

Sourness

41

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1

Japanese Eggplant (cut lengthwise into 1/4-inch-thick strips)

1 small

Yellow Squash (cut lengthwise into 1/4-inch-thick strips)

1 small

Zucchini (cut lengthwise into 1/4-inch-thick strips)

1

Red Bell Pepper (seeded and cut into 1/4-inch-thick slices)

1

Fennel (bulb, cut into 1/4-inch-thick slices)

4

Celery Stalks (cut crosswise into 1/4-inch-thick slices)

1

Carrot (cut into 1/4-inch-thick coins)

1 small

Onion (sliced into thin wedges)

2

Garlic Cloves (minced)

1 tsp

Red Chili Flakes

1 tbsp

Basil (chopped)

1 tbsp

Marjoram (chopped)

1 tbsp

Oregano (chopped)

1 cup

Extra-Virgin Olive Oil

1 tbsp

Kosher Salt

8

Ground Black Peppers (turns freshly)

Directions:

1

Preheat the oven to 425 degrees F

2

Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine

3

Spread the vegetables out on two large roasting pans and drizzle with the olive oil

4

Season with salt and pepper

5

Roast for 10 to 12 minutes, until well charred

6

Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes

7

Set aside to cool

8

Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency