Grilled vegetable pasta sauce
Prep
Cook
Total
Yield 7-8 cups
Ingredients
- 1 T + ¼ cup olive oil
- 1 eggplant, cubed
- 1 onion, chopped
- 1 dry pint cherry tomatoes
- 2 zucchini, cubed
- 1 T salt
- 1 tsp dried oregano
- Juice of 1 lemon
- 10-12 basil leaves
Instructions
- Toss the veggies in 1 T of olive oil plus a pinch of the salt and grill them over high heat for 10-12 minutes.
- When the vegetables are soft and nicely charred, pour them into a blender with the remaining olive oil, salt, oregano, lemon juice, and basil.
- Blend until the vegetables are thoroughly mixed.
Notes
One recipe makes around 7-8 cups, which is enough sauce for one lasagna or two pasta dishes (using a pound of pasta, each).
To vary or add flavor, try adding a clove or two of garlic, a touch of chili powder, a tablespoon of tahini, or a generous sprinkle of nutritional yeast. Add a little at a time to get it just right.
When freezing leftover sauce, portion it out in advance. For example, if you think you'll make a dip or gyro spread, set aside a cup. If you're making stuffed peppers, you will need two cups. Portioning out the pasta sauce in advance makes it easier to use without wasting.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/grilled-vegetable-pasta-sauce/