ROASTED VEGETABLE SAUCE
Steps:
- Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.
ROASTED VEGETABLE-TOMATO SAUCE
Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
- Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
- Stir vegetables. Serve over polenta or cooked pasta as desired.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g
ROASTED-VEGETABLE AND WINE SAUCE
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Provided by Ruth Cousineau
Categories Garlic Mushroom Onion Tomato Side Roast Thanksgiving Vegetarian Fennel Leek Bell Pepper Carrot Red Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 22
Steps:
- Roast vegetables:
- Preheat oven to 450°F with rack in middle.
- Wash leek halves and pat dry.
- Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
- Soak porcini and make bouquet garni while vegetables roast:
- Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
- Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
- Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
- Make stock:
- Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
- Make sauce:
- Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
ROASTED VEGETABLE SAUCE
I admit it, I love roasted vegetables. It enhances the flavor, and with just olive oil and some salt and pepper you get a very honest flavor. One of my favorite sauces is a simple puree of roasted vegetables. It is great on pasta or as a base for soup. The recipe makes a large batch of sauce so I would have some to freeze, but the recipe is easily halved for those who do not want to stash sauce away.
Provided by Maiden77
Categories Sauces
Time 1h
Yield 1 large batch
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
- Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
- Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
- Stir in the vegetable broth, basil, and salt and pepper to taste.
Nutrition Facts : Calories 1736.7, Fat 113.7, SaturatedFat 16.1, Sodium 503.2, Carbohydrate 175.5, Fiber 41.3, Sugar 79.1, Protein 30.7
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- Cook the pasta according to package instructions. Drain and set aside. Reserve about 1/2 cup of pasta cooking liquid.
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