My Own Edible Garden is in full force which means that we've got zucchini and thyme growing like weeds and peppers and carrots on the verge of being ready to pick. Trying to think of the
perfect recipe to utilize this cornucopia of veggies that I can freeze to have in the months to come, I came up with this Veggie Bolognese Sauce.
If you know me, it's no secret that I'm not into hiding or sneaking veggies in my kids food, rather they are the stars of this naturally sweet sauce for pasta, rice, grilled chicken and more. It's a great way to get your little ones a wide array of their vitamins because this sauce is something they'll love to devour!
Veggie Bolognese Sauce (Serves 4)
- 1 Red Bell Pepper
- 2 Medium Carrots, peeled and chopped into chunks
- 2 Small Zucchinis, chopped into chunks
- 1 Small Onion, chopped into chunks
- 2 Small Garlic Cloves
- 1 Tbsp Olive Oil
- 1 Dried bay leaf
- 1 Tbsp Fresh Thyme or 1/2 Tsp Dried Thyme
- 1 Tsp Kosher Salt
- 2 Tbsp Tomato Paste
- 1 Tsp Sugar
- 1 14.5 Oz Can Diced Tomatoes, unsalted
- 1/2 Cup Water
- Accompaniments: Parmesan Cheese, grated
Preparation1. Place the onion chunks and garlic into a food processor and pulse until finely chopped. Remove and set aside.
2. Add the carrots, zucchini and red bell pepper to the food processor and pulse until chopped into small pieces.
3. Heat 1 tbsp of oil in a large pot over medium heat, add the onions and garlic and sauté for 3 minutes.
4. Add the vegetable mixture and cook for an additional 3 minutes.
3. Mix in the dried thyme, bay leaf, and salt.
5. Add the tomato paste and stir to combine until all of the ingredients are coated.
6. Add the remaining ingredients, stir, simmer, cover and cook for 30 minutes, stirring occasionally.
7. Toss with pasta or serve over rice or chicken.
Parmesan Cheese, grated