Roasted Vegetable Tomato Sauce
Preheat oven to 350F/180C.
In a bowl, combine chicken, breadcrumbs, egg and carrots.
Form chicken mixture into 1 inch balls and roll in rice.
Bake for 45-50 minutes.
Preheat oven to 400F/205C.
Cut vegetables into even pieces.
Place onion, peppers and zucchini on a baking tray. Place carrots and squash on another baking tray.
Drizzle with oil and toss until coated.
Place trays in oven and bake for 45 – 55 minutes, rotating pans halfway, or until vegetables are tender and golden brown. Remove from oven.
In a food processor puree vegetables in batches until smooth.
In a large pot add vegetable puree, tomatoes, tomato sauce, salt and pepper. Simmer for 30 minutes.