Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Roasted Vegetable Sauce
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- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 204
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 11 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 1464 mg
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 204
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 11 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 1464 mg
Ingredients
Directions
- Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.
