Very easy sauce to pour over pasta (with or without meat), over whole wheat couscous (with or without meat), for saucy meatballs over rice, saucy meatballs over egg noodles, or any ‘baked pasta’ casserole or even to use as your lasagne sauce.
Roughly chop (into similar sized pieces for even roasting) and layer onto a baking sheet :
- 1 small eggplant (I prefer to use the Japanese eggplant from Whole Foods, but regular eggplant will do)
- 1 red or 1 “spanish” onion (anything but the sweet variety)
- Bag of tricolore bell peppers from Whole Foods or Peapod … 1 red / 1 orange or yellow / 1 green
- 1 zucchini
Please note: you can use any in season veggie here, the point is to cover the whole baking sheet. The peppers are pretty standard, but you can use root vegetables if you like instead of eggplant.
Drizzle olive oil over the vegetables, sprinkle salt and pepper, and press as much or as little garlic as you like over the vegetables. Pop in the oven at 400 degrees for 25 minutes, turning them over half way. Keep an eye on them so they don’t burn. You’ll know they are ready when they are soft and slightly brown at the edges.
When the vegetables are done, place them in a dutch oven and add 1 3/4 cups of low sodium chicken stock and 1 (15 oz) can of whole tomatoes and their juices (if you are more daring, and are not roasting peppers, try using Goya Sofrito instead of the canned tomatoes). Bring to a boil, cover and simmer for approximately 20 minutes.
Transfer, in batches if necessary, the dutch oven contents to a food processor and puree. To feed kiddos under a year old, make sure you liquify and strain if necessary. Otherwise, you can leave your sauce chunky. Note: if the sauce is too thin, place back in dutch oven or in a sauce pan and boil until thicker. Additionally, you can add tomato paste to thicken.
This recipe is enough sauce for 1 lb of pasta. For meals other than pasta bakes, I usually put half in the freezer (just remember to use it within 1 month of freezing and to follow safe practices when defrosting and reheating). Bon apetit!
- 1 red or white onion
- 5 roasting vegetables of your choice — we use three types of bell peppers, zucchini and eggplant.
- Garlic – chopped or pressed. 1 finely chopped garlic should suffice — but for us garlic lovers, pressed is best
- 1 (15 oz) can whole tomatoes
- 1 3/4 cups of low-sodium chicken or vegetable stock
TIP#1: The prep time for this recipe is negligible. Roast times vary depending on your oven. While you are roasting your vegetables, plan ahead for the following day or days and use that time to prep for other weekend and weeknight meals. For example, I cut up veggies and placed them in snack bags to take to work. I also boiled ready cook peas and made Goya Yellow Rice
in preparation for Sunday lunch — Spanish-Style Shrimp with Yellow Rice
(for a lower sodium option, follow the recipe instead of using the Goya short cut).
TIP#2: Since I picked something easy for lunch the next day, something that requires little hands-on time (like boiling), I also used this time to pick up around the kitchen/living/dining area, clear out my fridge and freezer of old stuff, and clean my kitchen. It helps that my toddler was in bed by 630 pm.
The original “mediterranean roasted vegetables” recipe can be found in Beverly Glock’s 500 baby & toddler dishes cookbook.