Roasted Summer Vegetable Ragout Vegetarian - pints

Method

• Preheat broiler.
• Arrange cherry tomatoes on a baking sheet with parchment paper or cooking spray in a single layer.
• Use 2 sheets if you need to.
• Arrange eggplant, squash, and zucchini on a separate baking sheet in the same way.
• Working in batches, broil all the veggies for 1020 minutes until blistered and blackened in spots.
• When veggies are done, add chopped onion and 2 tablespoons butter to a large skillet over medium heat.
• Cook onion for 3 minutes to soften slightly, then add garlic and tomato paste.
• Stir for 2 minutes, then add stock and blistered veggies.
• Stir sauce together and let simmer for 15 minutes to thicken, then add the remaining butter.
• Taste, and add salt, pepper, and crushed red pepper to your preference.
• Season liberally, since there are no canned tomatoes in this dish.
• Serve over pasta and with any other accompaniments you enjoy.
• Eat!