Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
This is a great way to eat lots of veggies. Although I followed the recipe this time, I can see using this as a base recipe to alter depending on ingredients you have on hand, and adding some herbs and/or spicy peppers. I have to admit that I was tempted to skip the blending process because the roasted veggies were so beautiful.
Wow is this yummy. I too ate a bunch of the veggies before I blended up the sauce. Thanks for a great tasting meal!
It's amazing this ever reached the sauce stage. The roasted vegetables tasted so-o-o-o good straight out of the oven that I just kept eating them out of the pan. The balsamic vinegar gives this a special flavour. I also added a diced bell pepper and some roughly chopped eggplant. I've posted two photos -- the vegetables to be roasted and then the sauce. Yummo!