Roasted Vegetable Ragù

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Ingredients

300 g	mushrooms, quartered
3 medium	carrots, sliced
1 large	onion, chopped
1 large	red bell pepper, seeded, chopped
1 large	fennel bulb, trimmed, diced
1 large	parsnip, peeled, diced
4 clove(s)	garlic, minced
2 tbsp	olive oil
3 tsp	rosemary
2 medium	zucchini, trimmed, diced
600 ml	vegetable broth
600 g	canned tomatoes, plus juice
some	fresh basil, chopped
some	fresh parsley, chopped
	salt and pepper, to taste

Method

Preparation time: ca. 45 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to 200°C.

Spray a baking dish with nonstick cooking spray and spread mushrooms, carrots, onion, bell pepper, fennel, parsnip and garlic in a single layer on prepared sheet. Drizzle with oil and sprinkle with 2 teaspoons rosemary. Season with salt and pepper to taste.

Place tray in the oven and roast until vegetables are tender, stirring occasionally, about 1 hour.

Remove tray from the oven and add zucchini, 500 ml broth, and tomatoes with juices to vegetables; stir to blend well.

Place back in the oven and continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly. Cook for about 30 minutes longer.

Transfer ragù to a bowl and mix fresh basil, parsley, and the remaining teaspoon rosemary into ragù.