Vegetarian Reca with Roasted Vegetables

Ingredients

• 1 medium Zucchini
• 1 medium Bell pepper
• 1/2 medium Yellow onion
• 2 tbsp Olive oil
• 1 cup Crushed tomatoes
• 2 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Ground cumin(optional)
• 1/4 tsp Red pepper flakes(optional)
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley(optional)
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Slice zucchini, bell pepper, and onion into bite-size pieces.

2. 2

   Toss vegetables with 1 1/2 tbsp olive oil, salt, and black pepper. Spread on a sheet pan and roast for 20 minutes, stirring once halfway through.

3. 3

   While vegetables roast, heat remaining 1/2 tbsp olive oil in a small pan over medium heat. Sauté minced garlic for 30 seconds, then stir in crushed tomatoes, oregano, cumin (if using), and red pepper flakes (if using). Simmer 5 minutes, then stir in lemon juice and parsley (if using).

4. 4

   Add roasted vegetables to the reca sauce and toss to coat. Taste and adjust seasoning. Serve hot.