Roasted Vegetable Sauce - Celebrate the Sauce with Tuttorosso

Ingredients

• 1 small eggplant, cut into 1/4 inch slices
• 3 medium zucchini, cut diagonally into 1/4 inch slices
• 1 medium onion, cut into 1/4 inch wedges
• 1 green bell pepper, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 2 Tbsp. olive oil
• salt and pepper, to taste
• 1 (28 oz.) can Tuttorosso Peeled Plum Italian Style Tomatoes
• 1 (28 oz.) can Tuttorosso Tomato Sauce</span>
• 1 Tbsp. Italian seasoning
• 1 tsp. dried rosemary
• 1 tsp. dried basil
• cooked pasta