Roast Veggie Sauce

Name: Roast Veggie Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 Batch
Ingredients: 1 onion, peeled and quartered; 1 eggplant, cut into 1 to 2 inch pieces; 3 -4 garlic cloves, peeled (it is ok to use minced and add it later); 1 sweet potato, cut into 1 to 2 inch pieces; 2 -3 tablespoons butter (olive oil would work); salt; pepper

Submitted by Ambervim

"Ever cook something that is begging for a sauce, however there was not enough juice to make it? This sauce can compliment any meat or fish, just spice it to match your protein. You can even use it as a pasta sauce. Vary the veggies based on what is in season or abundant. cauliflower or any squash is a wonderful addition. I haven't met a veggie that would not work well. Use common sense and remove seeds and rind as appropriate. This is for a plain small batch, increase by using more veggies."

Download

Ready In:: 20mins
Ingredients:: 7
Yields:: 1 Batch

ingredients

1 onion, peeled and quartered
1 eggplant, cut into 1 to 2 inch pieces
3 -4 garlic cloves, peeled (it is ok to use minced and add it later)
1 sweet potato, cut into 1 to 2 inch pieces
2 -3 tablespoons butter (olive oil would work)
salt
pepper

directions

Preheat oven to 375°F.
Place the veggies on a pan (I put silpat on it) and roast until tender.
Place butter in a saucepan. If you did not roast the garlic, add it minced now.
When the butter is melted add the veggies.
Use your stick blender to bring to a smooth sauce.
Season.
If you don't have a stick, either use a handheld mixer or process in your food processor or blender.