Ingredients

1 zucchini
1 large red onion
1 Eggplant
1 red bell pepper
1 yellow bell pepper
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

For The Sauce

¼ cup Extra Virgin Olive Oil
2 Tablespoon butter
½ cup grated Parmiggiano Reggiano
1 garlic clove – minced
½ teaspoon salt
¼ teaspoon pepper
¼ cup cooking water

Procedure

Pre-heat the oven to 400ºF.

Cut the zucchini in ¼” sliced rounds.

Cut the bell peppers into strips approximately 1/3” wide.

Peel the onion and then dice.

Pour the olive oil, salt, and pepper into a large roasting tin.

Add in all the chopped veg and stir well until everything is well coated.

Roasted for 30 minutes until slightly charred and tender.

For The Sauce

Add ¼ cup olive oil and butter to a skillet and add minced garlic and sauté

Add roasted, charred vegetables and stir. Add Salt and Pepper.

Add cooked Let’s Pasta Ravioli, Tortelloni or Gnocchi, Stir and add grated Parmiggiano Reggiano.

If dish seems dry, add ¼ cup cooking water

Serve

Pairings with this Sauce

TORTELLINI

Four Cheese, Wild Mushroom, Feta and Sundried Tomato

RAVIOLI

Four Cheese & Spinach, Itty Bitty Four Cheese, Lobster Shrimp & Lemon, Honey Glazed Butternut Squash, Creamy Artichoke and Lemon, Wild Mushroom & Roast Garlic, Gorgonzola and Pear, Prosciutto Fig and Mascarpone, Ricotta, Roasted Butternut and Mascarpone, Four Cheese & Spinach

GNOCCHI

Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi