Serves 4
Ingredients:
-
2 tablespoons extra-virgin olive
oil
-
10 large fresh tomatoes, peeled
and diced
-
1 teaspoon salt
-
1/2 teaspoon minced garlic
-
2 tablespoons chopped onion
-
1 tablespoon chopped fresh basil
or 1 teaspoon dried basil
-
1 teaspoon sugar
-
1/2 teaspoon dried oregano
-
1/8 teaspoon freshly ground black
pepper
-
2 red peppers, sliced into chunks
-
1 yellow summer squash, sliced
lengthwise
-
1 zucchini, sliced lengthwise
-
1 sweet onion, sliced into
1/4-inch-wide rounds
-
8 ounces whole-wheat spaghetti
To make the marinara sauce, in a heavy skillet, heat 1
tablespoon of the olive oil over medium-high heat. Add
tomatoes, salt, garlic, chopped onions, basil, sugar,
oregano and black pepper. Simmer uncovered until the
sauce thickens, about 30 minutes.
Prepare a hot fire in a charcoal grill
or heat a gas grill or broiler (grill). Away from the
heat source, lightly coat the grill rack or broiler
pan with cooking spray. Position the cooking rack 4 to
6 inches from the heat source.
Brush the red peppers, squash,
zucchini and sweet onion with the remaining olive oil.
Place the vegetables on the grill rack or broiler pan.
Grill or broil, turning as needed, until the
vegetables are tender, about 5 to 8 minutes. Transfer
the vegetables to a bowl and set aside.
Fill a large pot 3/4 full with water
and bring to a boil. Add the pasta and cook until al
dente (tender), about 10 to 12 minutes, or according
to package directions. Drain the pasta thoroughly.
Divide the pasta evenly among
individual plates. Top with the marinara sauce and
grilled vegetables. Serve immediately.
