Roasted Vegetable Pasta Sauce Or Bread Dipping Sauce Food

ROASTED VEGETABLE AND TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 425 degree F.
• Add the cut vegetables and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Mix all in. Pour the olive oil to coat all the vegetables.
• Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are cooked and lightly browned.
• Once out of the oven, let cool the vegetables. Once cooled, add them into a mixing bowl and puree using a hand blender. Alternatively, transfer roasted veggies to a blender and puree.
• Add the tomato passata and mix it in. You can use the pasta sauce right away in your dish. Check seasoning and heat it through. You can refrigerate or freeze the remaining pasta sauce.
• Cook the pasta according to package instructions. Drain and set aside. Reserve about 1/2 cup of pasta cooking liquid.
• Heat oil in a pan and add the pasta sauce. Add chili flakes. Let it come to a boil. Lower the heat and add the cream. Stir to combine.
• Add the pasta in. If the sauce is too thick, add the reserved pasta liquid gradually to thin it down until it reaches the desired consistency. Add more if needed.
• Check seasoning. Add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

ROASTED AND READY VEGETABLE SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
• Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
• the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
• In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
• Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
• Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
• Garnish with more fresh herbs and a generous drizzle of olive oil.

HEARTY ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 450.
• Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
• Roast for 15 minutes.
• Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
• Return to oven for 5 more minutes.
• Remove from oven. Allow to cool slightly.
• Puree in the food processor to a coarse, pesto-like consistency.
• Serve over your favorite pasta.

VEGETABLE PASTA SAUCE

Steps:

• In large pot saute the onion in olive oil until translucent then add garlic.
• Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
• Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
• When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.

ROASTED VEGETABLE PASTA

Steps:

• chop all the vegetables into equal sizes and put into a bowl.
• add to them the sugar, salt, pepper, olive oil and the italian seasoning.
• mix well together.
• heat the oven to 350'f/180'c.
• place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
• take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
• pour this mixture back into the dish and mix with the vegetables.
• add the fresh basil leaves and olives and return to the oven for 10 minutes.
• mix together with some freshly cooked pasta, add the parmesan and serve.

VEGETABLE EMPANADAS WITH TOMATO SAUCE

Steps:

• Preheat the oven to 400°F.
• In a saucepan over medium heat, sauté onion in olive oil.
• When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
• Cook for about 10 minutes or until vegetables are tender and broth evaporated.
• Add peas and parley and let it cool down.
• While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles.
• Add 1 Tbs of filling in the center of every circle.
• Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
• Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
• Meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
• Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
• Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
• Serve the empanadas with tomato sauce as a dip.

OLIVE OIL DIPPING SAUCE

Steps:

• Combine the olive oil, garlic, oregano, salt, rosemary, basil, and pepper in a skillet over medium heat; cook until the garlic begins to sizzle, about 5 minutes. Remove immediately from heat.