Roasted Vegetable Marinara
This Roasted Vegetable Marinara is the perfect recipe to sneak some extra veggies into your dinner - baby-friendly and so good!
Equipment
- baking dish
Ingredients
- 2 medium zucchini chopped
- 1/2 red onion chopped
- 4 tomatoes quartered
- 1 cup cherry tomatoes
- 4 cloves garlic roughly chopped
- 2 tablespoons oil I used avocado oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 28-ounce jar marinara
Instructions
- Preheat the oven to 425 degrees and line a baking dish with parchment paper.
- Add the veggies, oil & dry seasonings to the baking dish and toss to coat. Place in the oven for 20 minutes. Toss and place back in the oven for 10-20 minutes, or until the veggies are tender. Remove from the oven and allow to cool slightly.
- Transfer the veggies (and all of their liquids) to a food processor and blend. You can leave this as chunky or smooth as you want.
- Transfer the veggie mixture to a stock pot and add the jar of marinara. Cook over low heat until heated through. Taste and adjust the seasonings as needed. Serve over your favorite pasta.
Video
Notes
- The texture of this sauce is meant to be a little chunky. If you want it to be smooth, I would use a blender instead of a food processor.
- Adjust the veggies to what you have on hand - you could even sneak in some spinach or cauliflower!
- To make this baby-friendly: adjust the seasonings when roasting (if omitting salt from your baby's diet), blend and serve with pasta. We're basically omitting the jar of marinara. I also pulsed some cooked spaghetti with his.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g