Roasted Veggies in a Creamy Tomato-Bean Sauce
March 25, 2013
The sauce. This dish is really easy.
Gratuitous shot of my new toy.
Mix the sauce with the veggies.
Get it into your baking dish.
Flatten it out nice.
After roasting.
Served over some rice. I tossed in some black rice with the white to add a little flavor, color, and texture.
I couldn't believe how happy I was with the outcome of this. Maybe I was just hungry, but I really loved it!
It's almost like a cross between a tomato sauce and a bean dip.
Mix the sauce with the veggies.
Get it into your baking dish.
Flatten it out nice.
After roasting.
Served over some rice. I tossed in some black rice with the white to add a little flavor, color, and texture.
I couldn't believe how happy I was with the outcome of this. Maybe I was just hungry, but I really loved it!
It's almost like a cross between a tomato sauce and a bean dip.
Roasted Veggies in a Creamy Tomato-Bean Sauce
For: 6 Servings
- Sauce
- 28 Ounces Canned Diced Tomato
- 15.5 Ounces Cannellini Beans (1 can drained and rinsed)
- 1 teaspoon Oregano
- 1 Teaspoon Chile Flake
- 1/4 Cup Pecorino Romano
- 1 Lemon (juice)
- 2 or 3 Cloves Garlic
- Veggies
- Red Pepper
- Carrot
- Arugula
- Cauliflower
- Rice
Instructions
- Blend sauce ingredients in a food processor.
- In a bowl mix some red pepper, carrot, arugula, and cauliflower. Toss in the sauce. Pour into a baking dish. Bake at 400 for about 45 minutes to an hour until the veggies are tender. Serve over rice.
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