Roasted Vegies = two meals

Here are two great winter recipes. You can roast all the vegies together and then make which ever recipe you want while store the remaining vegies for the next night.

Sweet Potato Carrot Soup
1 T oil
1 1/4 pounds yam, peeled, and cut up
1 large carrot, cut up
1 Fuji apples, peeled, cored and cut up
1 teaspoon unsalted butter
1 shallot, chopped
3 cups fat-free, reduced sodium chicken broth

Preheat oven to 400. Rub oil over all the vegies except the shallots. Roast in a single layer for 30 minutes. Heat the butter and saute the shallot until soft. Add the roasted vegetables and the chicken broth. When the liquid boils, reduce the heat and cover. Simmer until the carrot is soft, about 20 minutes. Puree the soup in a blender. Season to taste. [Thanks to Maureen for this savory soup.]


Roasted Vegie Pasta Sauce
1 small eggplant, cubed
1 whole garlic clove
1 tomato, cut up
1 red bell pepper
1 cup carrots
2 tsp olive oil
1/2 cup tomato sauce

Preheat over to 400. Place the vegies and garlic on a baking sheet. Rub with oil. Roast for 45 minutes. Cool and then puree with the tomato sauce. Toss the sauce with pasta and serve. We use this sauce with tortellini. [Thanks to Weelicious for this child friendly vegie sauce.]