Amazing Summer Vegetable Pasta Sauce

The veggies are rolling in!  We love it! We've been so lucky to have an amazing and wide variety of vegetables each week from Heartbeet Organics on PEI.  They are fabulous! You can get their stuff at the farmer's market Wednesdays and Saturdays if you're on PEI.  However, with a bit of searching, I hope you'll be able to locate a mix of fresh vegetables wherever you are.  You can tweak ingredients, if necessary, but the mix of fresh zucchini, eggplant, cherry tomatoes and onions really makes this dish burst with flavor.  Leftover pasta and sauce (mixed together) was great even when we had it as leftovers the next day! Enjoy!

The sauce is packed with fresh vegetables that cook and then simmer together to create a wonderfully rich sauce.  We had multi-colored cherry tomatoes, which added an extra bit of color into the mix.

Amazing Summer Vegetable Pasta Sauce
Serves ~6

In a large frying pan over medium to medium-high heat, cook the following for 2-3 minutes:
2-3 Tbsp olive oil
1 onion, diced
handful onion greens (or green onion), diced
1-2 tsp garlic, minced

Add and cook 7-10 minutes over medium heat:
1-2 Tbsp olive oil
1 small green zucchini, diced
1 small yellow zucchini/summer squash, diced
1 very small eggplant, diced
1 small purple bell pepper (or other colored small bell pepper), diced
1 cup cherry tomatoes, sliced in half
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1-2 tsp dried oregano
1-2 tsp dried basil

Fresh color veggies, being sauteed.  The smell was divine!

Add then lower heat and simmer 10-15 minutes:
1 cup organic canned tomato sauce
1/2 cup water
1/2 - 1 tsp beef bouillon paste (make sure it's GF)
2 tsp Worchestershire sauce

Delicious, fresh sauce ready to eat!

Serve over gluten-free pasta (boiled and rinsed) or mix pasta into sauce.
Great on its own or served with fresh grated Parmesan cheese.
Enjoy!