Easy Roasted Vegetable Pasta Sauce

Ridiculously simple, but it tastes good. Best served on penne, rigatoni or some other substantial pasta.

Ingredients

 * 2 red bell peppers, sliced in ½ inch wide strips
 * 3 big onions, or 4 small onions
 * 1/2 garlic bulb
 * 1 lbs Mushrooms, cleaned and sliced
 * 2 jars fat-free spaghetti sauce or homemade equivelent
 * 2 tbsp fresh basil, minced

Directions

 * 1) Preheat oven to 400. You will need 2 non-stick standard size baking sheets.
 * 2) Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down.
 * 3) Cut the onions into thick (½") slices and place on baking sheet.
 * 4) Peel the skin off the garlic cloves and set the cloves on top of the Onion slices (one clove per Onion slice).
 * 5) Bake at 400°F for 30–40 minutes. The vegetables should be soft and have just a few brown spots.
 * 6) While the vegetables roast, slice the Mushrooms and saute them in 1 t water in the bottom of a big saucepan.
 * 7) When they are cooked, add the 2 jars of spaghetti sauce and the basil.
 * 8) Warm the whole sauce through and allow to simmer until the roasted vegetables are done.
 * 9) Dump the roasted vegetables into the sauce and stir to separate the Onion rings.