I can’t even begin to tell you how incredible this sauce tastes. So good, in fact, that when I finished pureeing it, the weelicious team stood over the food processor eating spoonful after spoonful. Wait, wasn’t the sauce supposed to be for Kenya?
I don’t know if it’s the particular mix of vegetables, the fact that all the produce comes straight from the farmers market or the that everything is roasted and caramelized in the oven, but whatever the reason, the taste is amazing. It’s so good that you could easily serve this recipe to a 10 month old as a puree minus the tomatoes (you don’t want to give them to babies under 1 year in case of allergies).
Plus, it only took me minutes to prepare, which is always great when you have a a million things going on.
The vibrant colors in the vegetables create a sauce so rich and visually beautiful, the uses for it are endless. It’s so versatile you could spread it on toast, fish, chicken, pasta….or just eat it on a spoon like Kenya and I did.

Roast Vegetable Sauce (2 Cups)

1 Small Eggplant, cubed
1 Whole Garlic Clove
1 Tomato, cut into 6 wedges
1 Red Bell Pepper
1 Cup Carrots, chopped
2 Tbsp Olive Oil
1/2 Cup Tomato Sauce
Pasta (I used tortellini filled with parmesan cheese from Trader Joes, but any pasta your little one enjoys will work)

1. Preheat oven to 400 degrees.
2. Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.
3. Bake for 45 minutes.
4. Cool for several minutes.
5. Place the vegetables in a food processor with the tomato sauce and puree until smooth.
6. Toss some of the sauce with pasta and serve.

This time of year, it seems like all I want to eat is corn. I love steaming up a bunch of ears and keeping them in the refrigerator to snack on. It’s also become one of Kenya’s favorite snacks. For little ones just starting to hold their own food, corn on the cob is a great choice. Kenya proudly holds his ear of corn, like it’s the crown jewels and just munches away.
Corn is full of fiber as well as being high in beta-carotene, vitamin B1 and C. Corn is also a great choice because it’s economical. Our farmers market was selling it for $2 for 3 ears.
When I buy too much (which is often) I love to use what’s left over and make this recipe, which is also inexpensive. When I’m having summer pool parties for the kids and need to feed a crowd on a budget, its perfect.
The entire dish cost me $5.75 when I made a double batch (which served
16) of the recipe below (I also saved a bit more because the cherry tomatoes came from our garden).
With such beautiful colors, a ton of vitamins, and plenty of cheese for little ones who can’t ever get enough, this is a choice dish.

Summer Pasta Salad (8 Toddler Servings)

8 Oz Dry Pasta (I used dry mini cheese filled ravioli that I got at
Trader Joes, but you can use any type of pasta you enjoy)
1 Ear Corn, yellow or white
¼ Cup Asparagus
1/2 Cup Cherry Tomatoes, chopped
1 Tbsp Olive Oil
1 Tbsp Parmesan

1. In a steamer pot of boiling water, prepare the pasta according to the package’s directions.
2. Place the corn and asparagus in a steamer pot of boiling water and cook for 3-4 minutes.
3. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
4. Throughly combine all the ingredients in a bowl.
5. Serve.