Roasted Veggie Sauce
Roasted veggie sauce is delicious & flavorful: Made tomato and garlic effortlessly in 30 minutes. Perfect for pasta, a dip, or drizzling.
Servings 4 Servings
Calories 130kcal
Ingredients
- 3 tomatoes halved
- 1 red bell pepper seeded and quartered
- 1 zucchini sliced
- 1 onion peeled and quartered
- 4 garlic cloves peeled
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon Salt
- 1 teaspoon ground black pepper
- ¼ cup vegetable broth (or water; adjust for desired consistency)
Instructions
- Set your oven to 425°F.
- Place tomatoes, bell pepper, zucchini, onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with oregano, basil, smoked paprika, salt, and ground black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25 minutes, or until the veggies are tender and slightly charred.
- Transfer the roasted veggies to a blender or food processor. Add the vegetable broth and blend it until smooth(adjust the consistency by adding more broth as needed).
- Use the sauce immediately or let it cool and store it in an airtight container in the fridge for up to 5 days.
Notes
- You can swap zucchini with yellow squash, use Roma instead of plum tomatoes, and substitute fresh basil or oregano for dried herbs.
- To make it spicier, add crushed red pepper or roast a jalapeño along with the veggies.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- To reheat, warm on the stovetop or microwave, adding a splash of water or broth if needed
- Use this sauce as a pasta topping, pizza spread, dip, or even a salad dressing—it’s that versatile!
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 648mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1321IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 1mg