Ingredients:
1 1/4 cups cauliflower, cut into 1/4 inch dice
1 1/4 cups zucchini, cut into 1/4 inch dice
1 cup celery, cut into 1/4 inch dice
1 cup carrots, into 1/4 inch dice
1 green peppers or 1 red peppers, cut into 1/4 inch dice
1/3 cup olive oil
2 cups onions, chopped
1 teaspoon basil
1 teaspoon oregano
1/2 bay leaves
1/2-3/4 teaspoon red pepper flakes
6 garlic cloves, finely minced
1 1/2 cups white wine ( I like white Zin or other sweet wine)
1 (28 ounce) cans crushed tomatoes
1/4 cup tomato paste, add this if you are making the lasagna
1/2 teaspoon salt
1/2 teaspoon sugar
Directions:
Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
The onion and garlic should not brown.
Add wine and simmer 10-12 minute until alcohol evaporates.
Add reserved vegetables, tomatoes, tomato paste, and sugar.
simmer, partially covered for 5 minutes.
The vegetables should be crunchy.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.