Roasted Vegetable Sauce Recipes

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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

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 VEGETABLE SAUCE



Roasted Vegetable Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield about 1 cup

Number Of Ingredients 7

2 pounds tomatillos, husked, washed, halved
2 jalapeno peppers, seeded (use rubber gloves)
1 medium onions, halved
12 cloves garlic
1/4 cup chopped cilantro
3/4 cup vegetable stock
Salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.

ROASTED VEGETABLES WITH BALSAMIC GLAZE



Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • For the roasted vegetables: Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
  • For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

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.

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-TOMATO SAUCE



Roasted Vegetable-Tomato Sauce image

Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 55m

Yield 6

Number Of Ingredients 9

1 medium yellow or green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium zucchini, halved lengthwise, cut into 1-inch pieces
1 package (8 oz) fresh whole mushrooms, quartered
4 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon crushed red pepper flakes
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

  • Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
  • Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
  • Stir vegetables. Serve over polenta or cooked pasta as desired.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g

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

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