Fire-Roasted Primavera with Veggie Noodles Recipe | RAGÚ

Ingredients

• 1 small eggplant, cut into 1 inch planks
• 1 medium red onion, quartered
• 1/2 pound mini peppers
• 1/2 pound asparagus, trimmed
• 1 medium red onion, cut into 1 inch slices
• Olive oil spray
• 2-1/2 pounds spiral-cut vegetable noodles such as yellow squash, zucchini, carrots or butternut squash
• 1/2 teaspoon kosher salt and ground black pepper
• 1 jar (24 ounces) RAGÚ®️ Chunky Tomato, Garlic & Onion Sauce, warmed
• 1 cup shredded fontina cheese
• 1/4 cup chopped fresh mint