Roasted Veggie Sauce

Roasted veggie sauce is a family favorite around here! It's quick, easy to make and most of all it is versatile! You can use any combination and quantity of vegetables to make this sauce and it will be great every time. Trust me, I've made it a million different ways and it is always delicious! Another wonderful thing about this recipe is that it serves as a base for many different dishes. Create a sauce to toss over meat, pasta, or both, turn it into a creamy roasted vegetable soup, or use it as a dip for bread, cheese sticks or more!

Veggie options-Any combo of the following:

• Tomatoes

• Zucchini

• Squash ( any type)

• Pumpkin

• Eggplant

• Sweet potatoes

• Carrots

• Sweet or hot peppers

Not Optional :

• 1 Whole onion

• I Whole Head of garlic (10-12 cloves)

Additional Ingredients:

• Salt and Pepper to taste

• 1-2 Tablespoons Garlic Powder

• 1 Tablespoon Italian seasoning

• Olive oil

Optional but recommended :

• 4 Ounces tomato paste

• 1/2 Cup Cream

• 2 tablespoons-1/4 cup sugar ( depending on desired sweetness)

Directions:

1. Roughly chop veggies and place them on a parchment lined baking sheet. The baking sheet I use is 18x13 but use what you have.

2. Drizzle with enough olive oil to coat the veggies well

3. Add seasoning and toss to coat

4. Bake at 350 for 45-60 minutes or until veggies are softened and caramelized

5. Transfer veggies to blender and add any additional ingredients if using

6. Blend well

7. Enjoy!

To make soup:

1. After blending transfer mixture to sauce pan

2. Add chicken or vegetable broth until desired consistency is reached

3. Check for seasonings and adjust as needed

4. Simmer until heated thoroughly

5. Enjoy!