Vegetarian

Roasted Vegetable Puree is for Side Dish.

Roasted Vegetable Puree takes 30 minutes to prepare.

Roasted Vegetable Puree takes 80 minutes to cook.

Roasted Vegetable Puree makes 6 servings.

The ingredients for Roasted Vegetable Puree are:

3 Beets, fresh, peeled and cubed
2 zuchinni cubed
5 cups fresh Eggplant, cubed
1 Butternut Squash, 3 cup, cubes
1 Onions, raw, 1 medium (2-1/2" dia) cubed
4 Red Ripe Tomatoes, cut in 1/2
1 cup Campbell's low sodium chicken broth
2 Tablespoons Olive oil
1 Tablespoon Salt
1 teaspoon, ground black pepper

Here is how you make Roasted Vegetable Puree:

Dice veggies in big cubes. Pile one layer deep on two cookie sheets. Drizzle 1 T oil over each pan, then top each with 1/2 salt and pepper.Roast in oven at 375 F for 1.5 hours.Cool veggies in fridge over night if possible, otherwise put 1/2 veggies in blender. Add 1/2 broth and puree. Do second half of veggies and broth.Freeze or use in sauces, soups, stews or over pasta for an incredibly rich and flavourful sauce.Serving Size: 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user KIMMINY.

The nutritional information for Roasted Vegetable Puree is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 162.2

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 478.5 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 8.3 g
• Protein: 4.8 g

The dietary needs meet for Roasted Vegetable Puree is Low Fat