Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
about 1 cup

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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Vegetable Turnover with Roasted Tomato Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Riggies with Roasted Vegetable and Ricotta Sauce

Recipe courtesy of Rachael Ray

Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce

Recipe courtesy of Geoffrey Zakarian

Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous

Recipe courtesy of Bobby Flay

Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables

Recipe courtesy of Mark Purdy

Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes'

Recipe courtesy of Ming Tsai

Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly

Recipe courtesy of Janick Bouchard

Browse Reviews By Keyword

          Latest Stories