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    You are in: Home / Recipes / Roasted Vegetable Pasta Sauce or Bread Dipping Sauce Recipe
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    Roasted Vegetable Pasta Sauce or Bread Dipping Sauce

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    1 Total Reviews

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    • on October 18, 2008

      An interesting variation on pasta sauce, this has the sweetness that one would expect from roasted veggies. I did have to make one change -- I'm allergic to eggplant, so I used zucchini instead. I had to roast the veggies much longer than the 25 minutes, but maybe I didn't cut my veggies small enough. The next time I make this, I *will* cut the veggies smaller anyway (and peel the zucchini), as I think it would improve the texture of the finished product; the onions and zucchini skins stayed chunkier than I would have preferred if I were going to use this as a dipping sauce. I'll also cut down on the oil a bit, as it's a little heavy for me. But the flavor is good, and it smelled wonderful as it was cooking. I'll make this again! And it makes a LOT of sauce... definitely more than 2 servings. I'd say it's more like 4, even when used over pasta.)

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    Nutritional Facts for Roasted Vegetable Pasta Sauce or Bread Dipping Sauce

    Serving Size: 1 (861 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1138.4
    Calories from Fat 986
    Total Fat 109.6 g
    Saturated Fat 15.2 g
    Cholesterol 0.0 mg
    Sodium 1317.4 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 15.3 g
    Sugars 20.7 g
    Protein 7.9 g

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