15 March 2009

Roasted vegetable pasta sauce

I totally love this sauce. I used to eat it every single day for lunch, piled onto pasta with a sprinkling of grated cheese. It's healthy and filling. I'd make a big batch up once a week or every 10 days or so and freeze it in portions.

Here's how you make it.

First, you'll need an aubergine (eggplant), a couple or three courgettes (zucchinis), two or three red onions and two or three red peppers:

First, preheat your oven to about 350°F.

Dice everything up into little chunks, between half an inch and an inch in size (the smaller they are the quicker they will cook.) Mix them all up in a big bowl:

Sprinkle on some dried (or fresh) basil, ground garlic (I used to use fresh garlic but it can burn during roasting and become bitter - now I use garlic powder), one tablespoon of olive oil and one teaspoon of balsamic vinegar. Use a big spoon to toss everything together to lightly coat. Then put the vegetables into a couple of roasting pans so they aren't layered too deeply:

Put them into the preheated oven for about 25 minutes. Stir the vegetables around and switch the dishes around in the oven. After another 25 minutes or so check if they are fork tender - you want them soft but not too blackened. Don't worry about a little bit of singeing as it adds to the flavour:

Remove from the oven and toss in 3 or 4 cans of chopped tomatoes. Mix it all up. If you want to eat the sauce right away, put it back into the oven for ten minutes to heat up. If you want to freeze the sauce for later, just leave it out until cool, then portion and freeze.

Enjoy served over pasta or rice with a sprinkling of grated parmesan cheese. Mmmm!

As an alternative, don't add the chopped tomatoes at the end. Instead, toss the roasted vegetables into cooked and cooled pasta, add some feta cheese and a drizzle of olive oil and balsamic vinegar for a delicious summer salad.

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