1. Preheat broiler. 2. Line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices. 3. Place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt. 4. Place under broiler and cook until they are slightly softened; remove and set aside. 5. Heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup. 6. Add olives and herbs and heat until herbs release their fragrance; remove from heat. 7. Cook pasta in boiling salted water until al dente; drain. 8. Mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan. 9. Garnish with grated cheese, if you desire. ---------------------------------------------------------------------------
Nutrition
Ingredients
