This is a superb sauce recipe as it contains a high percentage of vitamins as vegetables are cooked in their own juices. Serve roasted vegetable sauce with poultry, meat or beef. If you prefer a sauce with more texture, simple process for a shorter time.


Makes about 1 ¼ cups



Roasted Vegetable Sauce Recipe

2 tomatoes

2 red or orange bell peppers

1 small onion

1 small eggplant

2 garlic cloves, unpeeled

2-3 tbsp olive oil

1 tbsp lemon juice

½ fresh white breadcrumbs


Preparation Method:

Roasted Vegetable Sauce Recipe

Cut the peppers, eggplant, and onion in half, leaving the skin on, if necessary, remove any seeds and core. Place the vegetables cut-side down on a baking sheet with the garlic cloves. Place under a very hot boiler or in a hot oven and cook until the skins are blackened and charred and the flesh is tender.

Remove from heat and leave until cool enough to handle then peel off the skins from the peppers and onion.

Scoop the flesh from the eggplant and squeeze the flesh from the garlic.

Place all the vegetables in a blender or in a food processor and process to a very smooth puree, adding olive oil and lemon juice to taste. If you prefer a very smooth sauce, rub the puree through a fine sieve.

If you want to thicken the vegetable puree, stir in a handful of fresh breadcrumbs and process for a few seconds to the desired consistency. Roasted Vegetable Sauce is ready, make your dishes awesome!


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