Recipe for Roasted Vegetable Sauce

This vegetable-laden sauce gets a lot of flavor from oven roasting. Then it gets pureed in your food processor to give it a silky-smooth texture. This roasted vegetable sauce is perfect on roasted meats. It goes well with roasted beef, pork or poultry. It is also divine poured over steamed broccoli or asparagus.

Ingredients for Roasted Vegetable Sauce

2 large green bell peppers

2 large red bell peppers

1 poblano pepper

1 medium yellow onion

4 large cloves of garlic

2 tablespoons of extra virgin olive oil

1 teaspoon of sea salt

1 cup of stock (use beef stock if serving with beef, chicken stock if serving with pork or poultry and vegetable stock if serving the sauce over vegetables)

1/4 cup of tomato sauce


Heat your oven to 400 degrees F.

Remove the stem, core and seeds from the 3 types of peppers. Cut the peppers into large strips or chunks (you will be pureeing everything later, so the shape does not matter.) Remove the stem and peel from the onion and garlic. Cut the onion into large pieces; leave the garlic whole.

Put the cut vegetables into a baking dish and add the olive oil. Mix together until everything is well-coated with the oil. Sprinkle the vegetables with the sea salt and mix again. Roast in the oven for 30 minutes. Place the roasted vegetables into the work bowl of your favorite food processor fitted with the multi-purpose blade. Add the stock and tomato sauce. Process until smooth.

You may serve the roasted vegetable sauce at this point, or you may reduce it in a saucepan until it reaches the desired consistency. Enjoy!


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