When I decided on tonight's meal I tried to think of how I could bring the goodness of the garden to my daughter's family for this M & M Monday. One of my daughter's favorite dishes is vegetables roasted. I usually do them in the fall with the abundance of root vegetables. But I trekked out to (actually about 6 ft. from the door) the garden filled a basket with what I could find and made this sauce. I can't give you definitive measurements. I judge it by what I can fit in a single layer on a large baking sheet. This is easy to make the day before. It is one of those sauces that actually tastes better after it sits. I added a little garlic toast, topped the pasta with some grated Parmesan and treated us all to a garden feast.
Roasted Vegetable Sauce over Linguine
printable recipe
A variety of vegetables cut into 1" chunks
-such as peppers, zucchini, eggplant, onion, garlic and squash
6-8 fresh tomatoes, cut in half
olive oil
1 T. dried oregano
salt and pepper
Preheat oven to 400 degrees.
Place the tomato halves face down on a baking sheet. Spread the other vegetables around the tomatoes.
Sprinkle with the oregano.
Season with salt and pepper.
Liberally drizzle olive oil over the vegetables.
Roast the vegetables until soft and caramelized, about 45 minutes, Stirring occasionally.
Either scoop vegetables into a blender and pulse until thick but still chunky; or scoop into a large bowl and use an immersion blender to process until thick and chunky.
Serve over a bed of linguine with fresh grated Parmesan.
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