Trim and halve the vegetables and place them in a single layer on the sheet pan.
Drizzle with the olive oil and season generously with salt and 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.
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.
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.