Roasted Veggies in a Creamy Tomato-Bean Sauce

March 25, 2013

When I am eating less meat, I make sure to get a good amount of protein in my diet via nuts, beans, and quinoa. Since I work in a burrito shop, you could imagine that I get kinda bored with eating beans. The idea for this casserole was that I had a bunch of veggies in my fridge, and I wanted to douse them with tomato and bake them, so I decided to puree beans in with the tomato to get the protein in there without really noticing the beans. I also was pretty curious about how the texture and flavor would be. In the end, I absolutely loved everything about this dish and will make it again for sure.

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.

Roasted Veggies in a Creamy Tomato-Bean Sauce

For: 6 Servings

Preparation: 15 min.
Cooking: 45 min.
Ready in: 60 min.

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.