the next generation of Dance as Art

Need a way to get more veggies in your diet?  Try this pasta sauce recipe that is adapted from the roasted vegetable sauce from The Essential Pasta Cookbook.  I make big batches when the veggies are in season (or on sale) and freeze them. 



4 large red bell peppers (orange works too - green works but looks way less appetizing in the end product)

1lb roma tomatos

3 sweet yellow onions

1 small eggplant (1 1/2 - 2 lb max)

1 bulb garlic

1/2 cup balsamic vinegar (if you aren't a fan of balsamic vinegar try 1/4 cup balsamic and 1/4 cup water)

1/4 cup olive oil ((tried replacing this with vegetable stock but it didn't really work)

1/2 tsp salt

1/2 tsp pepper


Preheat the oven to 350 deg F

Cut the bell peppers in half, remove core and seeds. 

Cut a sliver of the top of the tomatoes off (or just get rid of stem area) and slice them in half length wise.

Peel the onions and cut them in half.

Cut the eggplant into 1 -2 inch thick slices (you can't taste the eggplant when it's all done)

Peel the garlic, but leave the cloves whole

Put all of the vegetables into backing dishes, try to have a max of 2 layers of veggies.

Mix the oil and vinegar and pour over the veggies (if you are using multiple baking dishes, divide it up).

Sprinkle with salt and pepper (again divide if over multiple dishes)


Bake for 45 minutes - 1 hour (you want the vegetables roasted and soft).


Take the vegetables out of the oven and let cool for a few minutes.  Optional - peel the skin off of the peppers (I just peel any burnt sections).


Use a blender or food processor to make a smooth sauce.  I use a blender and have found that putting a bunch of the tomatoes on the bottom, followed by the peppers, eggplant, garlic and onions tends to work the easiest.  Don't forget to pour the liquid from the baking dishes in as well.  If your blender / food processor has a 1 quart capacity you will need to do this in 2 batches to avoid having a roasted vegetable paint job in your kitchen.  Try doing part of the batch and then slowly adding in more veggies to keep the blender / food processor happy.


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Comment by Mary Plein on May 5, 2011 at 1:18pm

Thanks!  I have been trying to add more vegis to my diet.  And I have been really watching what I eat - I have lost 28 pounds so far!! :-)  I can't wait to try this recipe, but it will have to wait until next week because I am off to a killer competition weekend:  Thursday 1:00 - 11:00, Friday 8:00 am - 11:00 pm, Saturday 10:00 - 11:00, Sunday 6:30 - 11:00, Monday . . . sleep!


Thanks again for sharing!

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