Italian Roasted Vegetable Sauce



  • 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


  • SOURCE: The Vegetarian Resource Group

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