Delicious Roasted Vegetables With Tomato Cream Sauce

I love roasted vegetables. Since vegetables are common for us to have during lunch and dinner, I am always trying to find different ways to add a flare to standard recipes in our home. To make this recipe different, I created a tomato cream sauce. The sauce gave the vegetables vibrant color, a silken texture, and an overall different look. It added the new flare I wanted. This recipe is healthy, delicious, and goes well with any cuisine.

Important Information:

Course: Side Entree

Cuisine: American & Indian Fusion

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Prepping:

· Prep your vegetables by washing them thoroughly and peeling them.

· Cut your vegetables into large thick pieces.

· Create your marinade.

· Create your sauce.

· Preheat the oven to 350 degrees.

· Soak the kidney beans and chickpeas for 30 minutes.

· Wash and rinse them and place them in the microwave for 10 minutes.

Ingredients: I love traditional vegetables, but I also like using unique vegetables. For this recipe, I used peppers, zucchini, and Chinese eggplants. These vegetables are rich in nutrients, flavor, color and offer a variety of textures that I wanted for this dish. For this recipe, you will need:

· 3 Chinese eggplants

· 2 green zucchini

· 10 sweet peppers

· ¼ cup chickpeas

· ¼ cup kidney beans

Marinade For Vegetables

· 3 tbsp creole seasoning

· 1 tbsp thyme

· 1 tsp oregano

· 2 tsp basil

· 4 tbsp oil

Sauce

· 4 tbsp butter

· 4 tbsp flour

· 300 ml milk

· 1 tsp salt

· ¼ tsp white pepper

· ¼ cup onion sauce

· 1 tsp cumin powder

· 6 oz of tomato paste

· ¼ cup cream

Instructions:

1. Begin by placing the vegetables in a large bowl. Add the marinade to the bowl and incorporate all the ingredients well. The oil should be enough that will create a binding agent for all the powders. Allow the vegetables to remain in the marinade for at least 30 minutes.

2. After 30 minutes, put the vegetables in a large baking pan and place them in the oven for 30 minutes at 350 degrees.

3. To make the sauce, I used a basic white sauce and added some onion paste to it. I stirred it for about a minute.

4. Then, I added the cumin powder and tomato paste and stirred for about 2 minutes.

5. I then added the water to make the sauce light. I let it simmer lightly for approximately 2 minutes.

6. After, I added the salt and pepper to the mixture and continued to stir.

7. Next, I added the cream to the mixture to make it rich and creamy and reach a slight simmer for 2 minutes.

8. After the 30 minutes were up, I turned the oven off and removed the vegetables.

9. After that, I poured the tomato cream sauce over them.

10.Finally, sprinkle the vegetables with the chickpeas and kidney beans and placed them back in the warm oven until they are ready to serve.

Topper Tips:

1. Cut your vegetables accordingly. The presentation of the dish or visual appeal is just as important as the taste.

2. Cut your vegetables into large pieces. They will get somewhat smaller in the oven.

3. Check your vegetables after 20 minutes. If the texture is right for you, remove them from the oven. All ovens are different.

4. Check the salt and pepper in your sauce. The salt should be to your taste.

5. For the white sauce, you can use your recipe or the one I included in this recipe. The basic white sauce is butter, flour, milk, salt, and white pepper.

6. For the beans and chickpeas, you can use organic canned products.

I hope you give this delicious recipe a try. Follow us on any of our social media and subscribe to our YouTube channel for some fantastic recipe ideas, The Topper Chef Cuisine made easy. Happy Cooking!