This is a sneaky way to get your kids to eat different vegetables! I use it as a pasta sauce, as a dip for root veg chips or as a base for bolognese.
- 1 medium white onion
- 1 medium red onion
- Several cloves of garlic
- 2 peppers- your choice of colour
- 1 aubergine
- 1 large courgette
- 1 large carrot
- 1 or 2 tins of chopped tomatoes (depending on the amount of sauce you want to make)
- 2 tsps dry mixed herbs
- Salt and pepper
- Olive oil
- Roughly chop your carrots, peppers, aubergine, onions and courgette into chunks and chuck into a roasting tray
- Halve the peeled garlic cloves and add them in
- Sprinkle with the mixed herbs, several grinds each of salt and pepper, and several glugs of olive oil, making sure everything is coated
- Roast at 160C for 50mins, stirring twice in that time, until softened
- Allow to cool
- Whizz with the 2 tins of tomatoes or………….
- Split the mix in two and mix one half with one tin of tomatoes and make Roasted Vegetable Couscous with the rest!
- Freeze the sauce in 180-200ml portions. Each portion is enough to add to a bolognese or as a pasta sauce for a family of five.
This vegetable sauce will keep in the fridge for about a week or a bit less if it has been frozen and then defrosted.
Other veg can also work well in this recipe so long as they are cut to the same size. We’ve tried squash and sweet potato which have worked well. Parsnip wasn’t a hit as it over-powered the sauce, but if you love parsnip, it might be worth a try!
Top tip: If you haven’t got any fresh garlic, sprinkle with a tsp of garlic granules instead just before roasting.
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