Roasted squash and eggplant unite in this hearty sauce accentuated by crisp merlot wine and lots of fresh herbs. Excellent over steak, lamb, poached salmon, or atop a bed of angel hair pasta.
ingredient list
Diced tomatoes, tomato sauce (tomatoes, salt, onion powder, garlic powder, citric acid), fire-roasted eggplant, fresh onions, merlot, fire-roasted zucchini, fire-roasted squash, tomato paste, fresh garlic, extra virgin olive oil, fresh parsley, fresh basil, oregano, crushed red pepper
serving ideas
Mound vegetables, sauce and cheese on phyllo, fold into a packet, and bake. Add to chili for a hearty flavor. Spread sauce on crusty ciabbatta bread, add brie & smoked ham, and cook on a panini grill. Toss with freshly cooked egg noodles for an easy weeknight meal.
dietary matchups
Vegetarian, vegan, diabetic-friendly, wheat free, dairy free, gluten free, no sugar added, low calorie, low fat, low cholesterol, 100% natural