Italian Roasted Vegetable Sauce

Ingredients

Method

• Roasted Vegetable
• Sauce Abruzzi
• (Serves 8-10)
• The wonderful farmlands of Abruzzi inspired this colorful sauce. Make several batches at once; serve one as a vegetable entrée, and purée the others to be used either as a sauce or as a soup with pasta, cooked beans, or polenta (cornmeal prepared as a thick cereal).
• 4 sprigs parsley
• 1/2 cup chopped carrots
• 1 stalk celery, chopped
• 1 peeled garlic clove
• 1/4 teaspoon dried oregano
• 2 Tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 11/2 cups peeled and diced boiling potatoes
• 3/4 cup diced zucchini
• Preheat oven to 375 degrees.
• Place parsley, carrots, celery, garlic, and oregano in a food processor or blender and process until finely chopped. Grease a baking dish with olive oil. Layer remaining ingredients in the dish, sprinkling each layer with the parsley blend. Bake, covered, for 45 minutes or until vegetables are tender. Serve as a casserole, or purée and serve as a sauce. After puréeing, the sauce can be frozen for up to 2 months.
• Total calories per serving: 69 Fat: 4 grams
• Carbohydrates: 9 grams Protein: 1 gram
• Sodium: 10 milligrams Fiber: 2 grams

Notes

• SOURCE: The Vegetarian Resource Group