Why not try something new and innovative like roasted vegetables with tomato sauce? Can you imagine the rich flavors of roasted vegetables intertwining with the sweet and sour notes of fresh tomato sauce?
When summer is in full bloom, markets and gardens are bursting with fresh vegetables that are crying out to be used in recipes.
Roasted Vegetables with Tomato Sauce is the perfect way to take advantage seasonal vegetables and enjoy the wealth of summer flavors. Juicy tomatoes, crispy peppers, sweet zucchini and... Prepare vok and action!
Roasted vegetables with tomato sauce
Ingredients
- 350 g zucchini
- 180 g of carrots
- 250 g of paprika
- 150 g of onion
- 500 g of eggplant
- 500 g of potatoes
- 200 g of tomatoes
- Olive oil to taste
- Pinch of salt
- A little black pepper
- Onion powder
- Garlic powder
- A little cumin
- Paprika powder
Directions
- Thoroughly wash zucchini, carrots, peppers, onions, eggplant and potatoes. Then cut them into strips similar to french fries, while you cut the tomatoes into smaller pieces. Place everything in a large baking dish.
- Pour olive oil liberally over the vegetables in the roasting pan. Add salt, black pepper, onion and garlic powder, cumin and paprika powder to taste. Mix well to distribute the spices evenly.
- Preheat the oven to 180°C. Place the tray with the vegetables in the oven and bake for about 40 minutes. Stir occasionally so that the vegetables cook evenly and become soft and slightly brown.
- While the vegetables are roasting, heat a little vegetable oil in a pot. Add the chopped onion and fry until golden brown. Then stir in the chopped garlic cloves and fry until fragrant. Add hot pepper as desired, 2 tablespoons of tomato puree and two diced tomatoes.
- Stir in cumin, coriander, paprika, black pepper, turmeric, salt and vegetable stock cube to taste. Cover with half a cup of water and add one cup of sweet peas. Boil the sauce for about 5 minutes.
- When the roasted vegetables are ready, take them out of the oven and add them to the prepared tomato sauce. Mix well and return the mixture to the oven for an additional 15 minutes at the same temperature to allow the flavors to meld.
- Garnish with fresh coriander before serving. Serve as a side dish or as a main course with rice or fresh bread.
