Ingredients
2 medium zucchini or yellow summer squash, chopped3 medium carrots, chopped2 medium onions, chopped3/4 pound sliced fresh mushrooms1 medium sweet red pepper, chopped1 medium green pepper, chopped3 tablespoons olive oil5 garlic cloves, minced3 teaspoons Italian seasoning1 teaspoon kosher salt1/2 teaspoon crushed red pepper flakes, optional 2 cans (28 ounces each) crushed tomatoes in puree, divided1/2 cup dry red wine
Preparation
Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly.
Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes.
Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally.
