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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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Lynne the Pirate Queen October 18, 2008
Roasted Vegetable Pasta Sauce or Bread Dipping Sauce