Roasted Veggie Pasta Sauce Recipe

Name: Roasted Veggie Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant, Sliced; 2 whole Zucchini, Cut In Half Lengthwise And Sliced; 2 whole Yellow Crookneck Squash, Sliced; 3 Tablespoons Olive Oil; 2 whole Onions, Diced; 6 cloves Garlic, Minced; 4 teaspoons Dried Basil; 2 teaspoons Dried Oregano; 2 teaspoons Dried Dill; 2 teaspoons Crushed Red Pepper; 1 teaspoon Caraway Seeds; 3 teaspoons Black Pepper; 1 pound Mild Italian Sausage Or Veggie Crumbles (or Neither); 3 cans (28 Oz. Size) Diced Tomatoes; 1/2 cups Olives (black, Kalamata, Green, Mix), Chopped; 1/4 cups Capers; 1 package Mushrooms, Sliced (8 Ounce Package); 1 bunch Spinach, Chopped; 3 teaspoons Salt

Servings: persons

1 whole Eggplant, Sliced
2 whole Zucchini, Cut In Half Lengthwise And Sliced
2 whole Yellow Crookneck Squash, Sliced
3 Tablespoons Olive Oil
2 whole Onions, Diced
6 cloves Garlic, Minced
4 teaspoons Dried Basil
2 teaspoons Dried Oregano
2 teaspoons Dried Dill
2 teaspoons Crushed Red Pepper
1 teaspoon Caraway Seeds
3 teaspoons Black Pepper
1 pound Mild Italian Sausage Or Veggie Crumbles (or Neither)
3 cans (28 Oz. Size) Diced Tomatoes
1/2 cups Olives (black, Kalamata, Green, Mix), Chopped
1/4 cups Capers
1 package Mushrooms, Sliced (8 Ounce Package)
1 bunch Spinach, Chopped
3 teaspoons Salt

1
Eggplant prep: Slice eggplant into 1/4 slices.
2
Lay out on a cutting board or platter.
3
Sprinkle with salt.
4
Leave for ~10 minutes, turn over, sprinkle with salt.
5
Leave for 10 more minutes, rinse, and dice.
6
This removes the bitter taste from the eggplant, mostly.
7
Preheat oven to 400F.
8
Lightly oil a baking sheet with olive oil.
9
(I use parchment or a silpat to make clean up easier, but its not necessary.)
10
Arrange prepared squash and eggplant on the sheet.
11
Put in oven, roast for 20-30 minutes.
12
Now While thats roasting, put a BIG stock pot on the stove over medium-high heat.
13
Dump in the olive oil and onion.
14
Saute for a few minutes, until the onion is clear and soft.
15
Add garlic and herbs (not salt!
16
), saute for another minute or two.
17
If youre using meat, add it now, cook until browned.
18
Once the meat is cooked, dump in the cans of tomatoes (dont drain), olives, capers and mushrooms.
19
Turn down the heat and let this simmer for a while.
20
When the veggies in the oven are done roasting, dump them in.
21
Let this cook as long as you can stand it, at least 30-45 minutes.
22
Taste, add salt as needed.
23
Add spinach and cook for approximately 10 more minutes.
24
Serve over any pasta, with or without lots of cheese!
25
This sauce is great for cleaning out the veggie drawer!
26
Ive successfully used any combo of the above veggies and parsnip, carrot, broccoli, cauliflower, kale, etc be creative!
27
It freezes like a dream.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 whole Eggplant, Sliced, 2 whole Zucchini, Cut In Half Lengthwise And Sliced, 2 whole Yellow Crookneck Squash, Sliced, 3 Tablespoons Olive Oil, and more.

Yes, Roasted Veggie Pasta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Pasta Sauce

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