Go Back

Roasted Veggie Sauce

A mouthwatering blend of roasted tomatoes, bell peppers, zucchini, and aromatic herbs, perfect for busy weeknights or as a flavorful dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dip, Sauce
Cuisine: Italian, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 pieces tomatoes (halved) Juicy and bursting with flavor, these tomatoes provide the base of your sauce.
  • 1 piece red bell pepper (seeded and quartered) Sweet and crunchy, bringing a vibrant color and taste.
  • 1 piece zucchini (sliced) Tender and slightly crisp, this veggie adds a nice texture to the sauce.
  • 1 piece onion (peeled and quartered) Aromatic and savory, enhancing the overall flavor profile.
  • 4 cloves garlic (peeled) Earthy and rich, imparting a delightful aroma.
  • 3 tablespoons olive oil Smooth and fruity, perfect for roasting and bringing the flavors together.
  • 1 teaspoon dried oregano Herbaceous and fragrant, providing a classic Italian twist.
  • 1 teaspoon dried basil Sweet and aromatic, complementing the other flavors beautifully.
  • 1 teaspoon smoked paprika (optional) For a touch of smoky warmth, perfect for those who love deeper flavors.
  • 1 teaspoon salt Enhances the overall taste and brings out the natural sweetness of the veggies.
  • 1 teaspoon ground black pepper Adds a delightful kick of spice.
  • 1/4 cup vegetable broth (or water; adjust for desired consistency) Helps achieve the perfect sauce texture.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, arrange the halved tomatoes, quartered red bell pepper, sliced zucchini, quartered onion, and peeled garlic cloves.
  3. Drizzle everything with olive oil, then sprinkle the oregano, basil, smoked paprika (if using), salt, and black pepper. Use your hands to toss the veggies gently until they are evenly coated.
Roasting
  1. Roast the vegetables in the preheated oven for 25 minutes, until they are tender, slightly charred, and aromatic.
Blending
  1. Transfer the roasted veggies to a blender or food processor. Add vegetable broth and blend until smooth. Add more broth as needed for desired consistency.
Serving
  1. Serve the sauce warm or allow it to cool before storing in an airtight container.

Notes

Customize your flavor by experimenting with spices, such as adding a pinch of red pepper flakes for heat. This sauce can be used with pasta, chicken, fish, or as a dip for bread.