Roasted Vegetable Pasta Sauce Or Bread Dipping Sauce Recipes

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.

Steps:

• preheat oven to 400.
• chop all vegetables into med sized pieces.
• (except garlic).
• brush veggies with 1/2c olive oil;cover evenly.
• sprinkle with sea salt, black and red peppers.
• roast in the oven on 400 for about 25 minutes.
• because ovens vary keep checking to make sure nothing burns.
• vegetables should be soft and dark brown in most spots.
• remove from oven and place in large frying pan.
• add chicken broth and remaining olive oil and sugar.
• simmer on low for about 15-20 minutes.
• while simmering; use spatula or wooden spoon to mash but not puree the vegetables-- leaving them chunky but very very soft and blended together.
• while still very hot; sprinkle parm cheese and stir.
• cheese will melt within the mixture.
• toss with pasta or use for a great italian bread dip.

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

Steps:

• In large pot saute the onion in olive oil until translucent then add garlic.
• Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
• Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
• When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.

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.