1.Preheat the oven to 425 degrees F.
2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.
"Guy Fieri Family Food" by Guy Fieri (c) William Morrow 2016. Provided courtesy of Guy Fieri. All rights reserved.