Hearty Ratatouille Spin

Preheat oven to 425 F and line 2 baking trays with parchment paper. Place the vegetables: red bell peppers, tomatoes, zucchini, eggplants and squash in baking sheets (nicely spread out, not stacked) with 4 Tbsp of olive oil and sprinkle sea salt and pepper, to taste. Set a timer for ~25-30 mins ensuring to toss at the halfway mark for even roasting.

While the veggies bake- add the remaining 1 Tbsp of olive oil to a large Dutch oven or stock pot and when the oil is warm add your minced garlic and stir until fragrant (don’t let it brown), then add preferred pasta sauce and bring a to a slow simmer. Add oregano or thyme, fresh basil & sumac. Transfer the baking tray veggies into the delicious simmering sauce and simmer for ~7 mins so they can absorb the sauce flavours.