Roasted Veggie Marinara Sauce with Meatballs
Afternoon All! How is your Tuesday panning out so far? I wanted to post my newest recipe last night but I was so tired by the time I put Alejandro to sleep, I just wanted to hit the pillow. So here it is. This recipe was inspired by the BBQ veggies from last Friday. Last Friday, I barbecued Indian eggplant, yellow, orange and red peppers, vidalia onion, tomatoes and garlic to along with our burgers as an alternative to a cold salad. Rafael was reminded of a Greek dish called Tourlou. Since I dressed the veggies with simple olive oil, lemon, salt and pepper, the olive oil preserved them really well. Yesterday, I was craving meatballs. Shoppers Drug Mart has a great line of calorie wise ready made foods like their lean Italian meatballs. 6 meatballs have only 150 calories. I can eat 12 of those to make up 300 calories along with a salad...BAM! I've got myself a yummy dinner. Ok, sorry back to the recipe.
INGREDIENTS
8 Indian eggplants, quartered, (sprinkle with salt and vinegar)
3 yellow peppers
3 red peppers
3 orange peppers, all cored and quartered
1 large vidalia onion, sliced into discs
3 large vine tomatoes, quartered
1 large garlic heat
olive oil
salt, pepper, oregano
4 cups of tomato sauce
1. Let the eggplant sit in salt and vinegar until all the other veggies are prepared. This will take the iodine out of the eggplant. Sometimes, the iodine in the eggplant can irritated the gums.
2. Roast in an oven for 45 minutes at 450F. If you have a BBQ, barbecue them instead. The smoky taste from the BBQ adds another layer of flavour to the veggies.
3. Cut the top of the garlic, pour some olive oil on top and bundle up in a tin foil.
4. When all the veggies are brown and a bit crispy through them all together in a bowl with the dressing.
5. In a blender add all the roasted veggies and 1 cup of tomato sauce. Chop but to not puree. The sauce should be a little chunky.
6. In a medium sauce pan, heat the veggie sauce along with 3 cups of tomato sauce. Bring to a slow boil and simmer for 20 minutes.
You can eat this with pasta on its own or add meatballs or any other protein of your choice.
INGREDIENTS
8 Indian eggplants, quartered, (sprinkle with salt and vinegar)
3 yellow peppers
3 red peppers
3 orange peppers, all cored and quartered
1 large vidalia onion, sliced into discs
3 large vine tomatoes, quartered
1 large garlic heat
olive oil
salt, pepper, oregano
4 cups of tomato sauce
1. Let the eggplant sit in salt and vinegar until all the other veggies are prepared. This will take the iodine out of the eggplant. Sometimes, the iodine in the eggplant can irritated the gums.
2. Roast in an oven for 45 minutes at 450F. If you have a BBQ, barbecue them instead. The smoky taste from the BBQ adds another layer of flavour to the veggies.
3. Cut the top of the garlic, pour some olive oil on top and bundle up in a tin foil.
4. When all the veggies are brown and a bit crispy through them all together in a bowl with the dressing.
5. In a blender add all the roasted veggies and 1 cup of tomato sauce. Chop but to not puree. The sauce should be a little chunky.
6. In a medium sauce pan, heat the veggie sauce along with 3 cups of tomato sauce. Bring to a slow boil and simmer for 20 minutes.
You can eat this with pasta on its own or add meatballs or any other protein of your choice.
No comments:
Post a Comment