2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 cups sliced fresh mushrooms
2 medium zucchini, thinly sliced
1 medium eggplant, peeled and cubed
3 tablespoons minced fresh basil
1 28-ounce jar Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
1/2 cup grated Parmesan cheese
Servings: 6
1. Preheat oven to 400 degrees F.
2. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms. Sauté until vegetables are tender. Remove and set aside.
3. Sauté zucchini and eggplant, adding more oil as needed. Return sautéed pepper mixture to skillet. Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally.
4. Spoon vegetable mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, covered, 25-30 minutes or until bubbly.
1 medium onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 cups sliced fresh mushrooms
2 medium zucchini, thinly sliced
1 medium eggplant, peeled and cubed
3 tablespoons minced fresh basil
1 28-ounce jar Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
1/2 cup grated Parmesan cheese
Servings: 6
1. Preheat oven to 400 degrees F.
2. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms. Sauté until vegetables are tender. Remove and set aside.
3. Sauté zucchini and eggplant, adding more oil as needed. Return sautéed pepper mixture to skillet. Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally.
4. Spoon vegetable mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, covered, 25-30 minutes or until bubbly.
