Vegetarian

Roasted Veggie Puree takes 10 minutes to prepare.

Roasted Veggie Puree takes 60 minutes to cook.

Roasted Veggie Puree makes 7 servings.

The ingredients for Roasted Veggie Puree are:

2 eggplants, cut in half lengthwise
5 large zucchini, cut in half lengthwise
1 red bell pepper, cored & seeded
4 garlic cloves, peeled
cumin
coriander

Here is how you make Roasted Veggie Puree:

Preheat oven to 350 degrees. Lightly mist 2 baking sheets with extra virgin olive oil. Poke the skin-side of eggplant pieces with a fork or knife. Lay the eggplant and zucchini, cut side up, on the baking sheets. Lightly mist vegetable pieces with olive oil. Then lightly sprinkle tops of eggplant with cumin and zucchini with coriander. Bake for 30 minutes.Add bell pepper and garlic to baking sheets. Lightly sprinkle eggplant with water. Bake up to an additional 30 minutes, checking every 10 minutes for doneness. Peel the skin from the eggplant and discard.Pulse or puree cooled vegetables in a food processor. Add ? cup of water if desired. Serving Size:?makes 4 servings

The nutritional information for Roasted Veggie Puree is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 78.4

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 26.7 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 7.5 g
• Protein: 4.5 g