Go Back

Roasted Veggie Sauce

A delightful and comforting Roasted Veggie Sauce made primarily from fresh vegetables, perfect for pasta, dips, and grilled dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian, Mediterranean
Calories: 60
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 tomatoes (halved) Juicy and ripe, these tomatoes will form the luscious base of the sauce.
  • 1 red bell pepper (seeded and quartered) Sweet and crisp, adding a beautiful hue.
  • 1 zucchini (sliced) Tender and mild, lending a creamy texture.
  • 1 onion (peeled and quartered) Adds depth and sweetness.
  • 4 garlic cloves (peeled) Robust flavor that intensifies when roasted.
Seasonings and Oils
  • 3 tablespoons olive oil Essential for roasting the veggies.
  • 1 teaspoon dried oregano Brings a hint of earthiness.
  • 1 teaspoon dried basil Provides a lovely flavor.
  • 1 teaspoon smoked paprika (optional) Adds complexity.
  • 1 teaspoon salt Enhances the overall flavors.
  • 1 teaspoon ground black pepper Adds a subtle kick.
Liquid
  • 1/4 cup vegetable broth (or water; adjust for desired consistency) Helps achieve a silky smooth texture.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the halved tomatoes, quartered red bell pepper, sliced zucchini, quartered onion, and peeled garlic cloves on a large baking sheet.
  3. Drizzle them with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and ground black pepper. Toss to coat.
Roasting
  1. Transfer the baking sheet to the oven and roast the vegetables for about 25 minutes until tender and slightly charred.
Blending
  1. Transfer the roasted veggies to a blender or food processor. Add the vegetable broth and blend until smooth.
  2. Adjust the consistency by adding more broth as needed.

Notes

Store in an airtight container for up to 5 days. You can also freeze in portion sizes for longer storage.