Empty the vegetable drawer and use what's on hand in this delicious and versatile vegetable puree that is great for fortifying soups, sauces, stews, and chiles.
Trim and halve the vegetables and place them in a single layer on the sheet pan.
2 lb summer squash
Drizzle with the olive oil and season generously with salt and pepper.
olive oil for drizzling, kosher salt and freshly ground pepper
Roast for 30 to 45 minutes or until very tender and starting to brown.
Place the vegetables in a large pot. Scoop the flesh out of the eggplant, if using, and discard the peels. Peel the pepper skin off and discard, if using peppers. Add water, garlic, and bay leaf.
3 cup water, cloves garlic, bay leaf
Simmer for 20 minutes until the vegetables are very tender.
Blend with an immersion blender until smooth.
Can be cooled and frozen and used later.
Notes
1 cup vegetable puree can be used in recipes that call for 1 cup tomato sauce. The flavor will vary depending on the vegetables and what you're using them in.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freezer in 1- or 2-cup portions for longer storage. Thaw and add to recipes.Nutritional values are approximate and based on 1 cup.