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Prep Time
20 min
Total Time
50
Serves
Serves 5

Ingredients

4
Roma tomatoes, medium dice
0
1
anise (fennel), cored, thinly sliced
0
1
small eggplant, 3/4-in. (2 cm) dice
0
2
shallots, finely diced
0
1
Artichoke Hearts, drained, medium dice
398
2
chopped fresh Thyme
30
2
Pure 100% Olive Oil
30
1/4
each salt and pepper
1
1/2
Tomato & Herbs Pasta Sauce
125
2
finely chopped fresh parsley
30
2
torn fresh basil
30

Method

Step 1
Preheat oven to 450°F (230°C). Into a roasting pan, put tomatoes, anise, eggplant, shallots, artichokes, thyme and olive oil. Mix until well coated and spread out evenly. Season with salt and pepper. Roast on middle rack of oven until the vegetables are tender and lightly caramelized, 22 to 25 min. Drizzle the tomato sauce over the vegetables and return to the oven for 5 min. to heat through. Remove from the oven, sprinkle with parsley and basil and mix gently.
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Nutritional Facts Per Serving

Calories:
70
Fat:
3 g
Saturated Fat:
0 g
Carbs:
9 g
Fibre:
4 g
Sugar:
0 g
Cholesterol:
0 mg
Protein:
2 g
Sodium:
230 mg
Potassium:
0