Spaghetti with Roasted Vegetable Sauce

4 tomatoes (medium or large, doesn't matter), quartered
2 carrots, peeled, halved lengthwise and cut into 2 inch pieces
2 zucchini, halved lengthwise and cut into 2 inch pices
1 green bell pepper, seeded and quartered
1 onion, peeled and quartered
4 garlic cloves, peeled
3 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp kosher salt
A few grinds black pepper
1/2 tsp dried basil
1/2 tsp Italian seasoning blend
1/4 tsp fennel seed
1/8 tsp crushed red pepper flakes
1 14 oz can tomato sauce
1/2 lb spaghetti, cooked according to package directions
Freshly grated Parmesan cheese for serving

Set oven to 400 degrees. Pile all vegetables onto a baking sheet. Add olive oil, vinegar and all seasonings on top. Toss gently with your hands until all vegetables are coated in oil and seasonings. Spread in a single layer. Place baking sheet in the oven and roast for 40 minutes, tossing with a spatula halfway through.

Once vegetables are softened and lighted browned, remove pan from the oven. Scoop all vegetables and any liquid into the bowl of a food processor. Process until smooth. Pour vegetable mixture into a large saucepan over medium heat and stir in tomato sauce. Bring to a light boil and simmer for 10 minutes. Serve sauce over cooked spaghetti and garnish with Parmesan cheese.

Yields 6 servings.

Source:  RookieCookie