Roasted Vegetable And Wine Sauce Recipes

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ANGEL HAIR WITH ROASTED VEGETABLES AND RED WINE TOMATO SAUCE



Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce image

My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 medium onions
2 red peppers
1 yellow pepper
2 cups mushrooms
1 small eggplants or 1 small zucchini
8 garlic cloves, peeled (Wrap in foil)
2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)
1 tablespoon oregano
2 tablespoons basil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup cups red wine
roasted garlic
angel hair pasta (cook as directed)

Steps:

  • Mix veggies with marinade
  • place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
  • After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
  • Mix sauce ingredients in large saucepan (including roasted garlic).
  • add red wine after tomatoes have cooked down a bit.
  • Simmer for about 30 minutes.
  • Ladle sauce over hot noodles.
  • top with veggies and grated Parmesan cheese.

Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 599.9, Carbohydrate 21.3, Fiber 6.4, Sugar 11.3, Protein 4.1

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

GARDEN VEGETABLE TOMATO SAUCE



Garden Vegetable Tomato Sauce image

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings (2 quarts).

Number Of Ingredients 13

2 medium zucchini or yellow summer squash, chopped
3 medium carrots, chopped
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 tablespoons olive oil
5 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional
2 cans (28 ounces each) crushed tomatoes in puree, divided
1/2 cup dry red wine

Steps:

  • Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED VEGETABLE AND BEEF STEW



Roasted Vegetable and Beef Stew image

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Provided by lisamarie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 4

Number Of Ingredients 14

2 pounds beef chuck roast, cubed
4 tablespoons olive oil
1 onion, chopped
¼ pound fresh mushrooms, sliced
4 carrots, coarsely chopped
4 large russet potatoes, cut into quarters
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 cups beef broth
½ cup red wine
¼ cup tomato paste
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  • Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  • Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  • Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  • Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g

ROASTED-VEGETABLE AND WINE SAUCE



Roasted-Vegetable and Wine Sauce image

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

Provided by Ruth Cousineau

Categories     Garlic     Mushroom     Onion     Tomato     Side     Roast     Thanksgiving     Vegetarian     Fennel     Leek     Bell Pepper     Carrot     Red Wine     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 22

1 large leek (white and pale green parts only), halved lengthwise
5 carrots, quartered
1 head garlic, separated into cloves and peeled
2 red bell peppers, quartered
1 pound plum tomatoes, halved
1 fennel bulb, stalks discarded and bulb quartered
2 large onions, quartered
2 tablespoons olive oil
1 cup boiling water
1/2 ounce dried porcini mushrooms (1 cup)
1 (4-inch) piece celery
4 parsley stems
1 large thyme sprig
8 black peppercorns
2 Turkish bay leaves or 1 California
1 cup dry red wine
4 quart water
1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
1/2 stick unsalted butter
1/3 cup all-purpose flour
Equipment: cheesecloth; kitchen string
kitchen string

Steps:

  • Roast vegetables:
  • Preheat oven to 450°F with rack in middle.
  • Wash leek halves and pat dry.
  • Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
  • Soak porcini and make bouquet garni while vegetables roast:
  • Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
  • Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
  • Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
  • Make stock:
  • Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
  • Make sauce:
  • Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.

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