Hearty Roasted Vegetable Sauce Recipes

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HEARTY ROASTED VEGETABLE SAUCE



Hearty Roasted Vegetable Sauce image

This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting.

Provided by DreamoBway

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 pint grape tomatoes
1 (14 ounce) can artichokes, quartered and drained (not marinated)
1 small zucchini, cut in half lengthwise then cut in 1/2-inch half moons
1 carrot, peeled and cut into coins
1/2 medium red onion, cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced

Steps:

  • Preheat oven to 450.
  • Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
  • Roast for 15 minutes.
  • Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
  • Return to oven for 5 more minutes.
  • Remove from oven. Allow to cool slightly.
  • Puree in the food processor to a coarse, pesto-like consistency.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 144.7, Fat 7.2, SaturatedFat 1, Sodium 331, Carbohydrate 18.7, Fiber 7.3, Sugar 5.9, Protein 4.7

ROASTED VEGETABLE SAUCE



Roasted Vegetable Sauce image

I admit it, I love roasted vegetables. It enhances the flavor, and with just olive oil and some salt and pepper you get a very honest flavor. One of my favorite sauces is a simple puree of roasted vegetables. It is great on pasta or as a base for soup. The recipe makes a large batch of sauce so I would have some to freeze, but the recipe is easily halved for those who do not want to stash sauce away.

Provided by Maiden77

Categories     Sauces

Time 1h

Yield 1 large batch

Number Of Ingredients 9

30 roma tomatoes, halved, cored, and seeded
2 onions, halved
6 carrots, peeled and cut into half to an inch chunks
4 stalks celery, roughly chopped
2 heads garlic, peeled and woody ends removed
1/2 cup olive oil
salt and pepper
1 (14 ounce) can vegetable broth
2 teaspoons dried basil (or 4 teaspoons if using fresh)

Steps:

  • Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
  • Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
  • Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
  • Stir in the vegetable broth, basil, and salt and pepper to taste.

Nutrition Facts : Calories 1736.7, Fat 113.7, SaturatedFat 16.1, Sodium 503.2, Carbohydrate 175.5, Fiber 41.3, Sugar 79.1, Protein 30.7

ROASTED AND READY VEGETABLE SAUCE



Roasted and Ready Vegetable Sauce image

Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.

Provided by Juliana Hale

Time 1h

Yield 10

Number Of Ingredients 12

3 cups cauliflower florets
3 cups broccoli florets
1 cup coarsely chopped onion
4 cloves garlic
1 tablespoon vegetable oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
½ teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon dried thyme
4 cups packed fresh spinach

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
  • Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
  • Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  • Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g

PASTA WITH ROAST VEGETABLE SAUCE



Pasta With Roast Vegetable Sauce image

Make and share this Pasta With Roast Vegetable Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 (28 ounce) can Italian-style crushed tomatoes
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F.
  • Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
  • Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
  • Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
  • Add roasted vegetable sauce and all herbs to pasta and toss to blend.
  • Gradually add enough reserved pasta cooking liquid to moisten as desired.
  • Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Nutrition Facts : Calories 492.8, Fat 9.6, SaturatedFat 1.4, Sodium 280.5, Carbohydrate 96.9, Fiber 19.1, Sugar 6, Protein 12.6

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