Ingredients and Weight:
- Olive oil: 1/4 cup
- Onion, chopped: 1 medium
- Garlic, minced: 3 cloves
- Carrots, peeled and diced: 1 pound
- Celery, diced: 1 pound
- Zucchini, diced: 1 pound
- Bell pepper, diced: 1 medium
- Mushrooms, sliced: 1 pound
- Salt and pepper: to taste
- Vegetable broth: 2 cups
- Tomato paste: 2 tablespoons
- Fresh basil, chopped: 1/4 cup
Preparation Time:
20 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large roasting pan, combine the vegetables, olive oil, salt, and pepper. Toss to coat.
- Roast for 45-60 minutes, or until the vegetables are tender and browned.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and tomato paste. Bring to a simmer and cook for 15 minutes.
- Use an immersion blender or transfer the mixture to a blender and puree until smooth.
- Stir in the fresh basil and adjust seasonings to taste.
Nutritional Information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 5g
- Sodium: 400mg
Dish Characteristics:
- Healthy and flavorful
- Vegetarian-friendly
- Versatile - can be used as a pasta sauce, soup base, or topping
- Easy to make and customize
User Comments:
- "This sauce is so delicious and versatile. I've used it for pasta, lasagna, and even as a dip."
- "I love that this sauce is made with all fresh vegetables. It's a great way to get your daily dose of nutrients."
- "This sauce is so easy to make, and it's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the vegetable mixture to a regular blender. Be sure to cover the blender with a towel while blending to prevent splatters.
- To make a thicker sauce, simmer for longer. To make a thinner sauce, add more vegetable broth.
- You can add other vegetables to this sauce, such as broccoli, cauliflower, or spinach.
