Roasted Veggie Marinara

Category: Side Dish, Small Plates, Vegetarian

Total Time: 50 mins


  • 3 Roma tomatoes, quartered
  • 1/2 yellow onion, quartered
  • 3 whole carrots
  • 3 cloves garlic
  • 1 medium yellow squash or zucchini, sliced
  • 4-5 fresh basil leaves (or 1/2 tsp dried basil)
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper or silpat


  2. Line sliced tomatoes, onion, carrots and garlic. Drizzle with olive oil and roast for

    approximately 30 minutes.

  3. Carefully remove roasted veggies from oven. Rest hot baking sheet on a trivet.

    Add sliced zucchini or squash and flip all veggies. Roast an additional 12 – 15

    minutes or until all vegetables are tender.

  4. Transfer vegetables to a blender. Add basil, sea salt and black pepper and blend

    on high speed until smooth. Add vegetable broth or water if needed to reach desired


  5. Serving ideas: Serve sauce over zoodles, spaghetti squash, butternut squash noodles,

    or a baked chicken cutlet.