Roasted Veggie Trio

This amazing pairing of vegetables is inspired by my sudden desire to make roasted eggplant. A few summers ago I planted eggplant and ended up with more than we could eat. This led me to getting creative with how I prepared it. Eggplant Parm got old fast and was too time consuming. Eventually, I just started roasting it as a way to preserve it until I wanted more eggplant.

To my delight the flavor of roasted eggplant was fantastic with just salt and olive oil! I started roasting zucchini, onions, and peppers along with it and just added the roasted vegetables to a bed of fresh spinach for a fresh and light lunch.

So I thought to myself, if eggplant makes a great puree in Baba Ganoush, I bet it would make an amazing and flavorful baby food as well! Turns out it does!

I am adding the additional veggies to the mix, feel free to add or subtract foods. If baby doesn’t like peppers, or you’re not ready for baby to try them yet, substitute cauliflower, boiled carrots or leave them out. I love the flavor of the roasted peppers though and think they blend well with the other flavors in this recipe!

This also transitions well to finger foods and can be served as a pasta sauce, or a dip for carrots.

Roasted Veggie Trio
Smooth and subtle this recipe introduces eggplant in a sure to please puree!
Servings
Prep Time
Cook Time
Passive Time
6 bags
10 minutes
26 minutes
Ingredients

1 large Eggplant

3-4 medium Zucchini

1 large Red Pepper

2 tbsp olive oil

1 tsp Coarse Kosher Salt optional

1- Preheat oven to 375.

2- Slice zucchini horizontal into 1/2 inch sheets. Slice Eggplant into 1/2 inch rounds.

3- Arrange on a large baking sheet and drizzle with the olive oil. Sprinkle the over the whole tray.

4- Roast at 375 for about 45 minute. Once tender remove from the oven and pile the pieces in a deep bowl. This will produce a juice that you will want to use for the puree.

5- Switch your oven to Broil 500. Using the same baking sheet slice the pepper in half and remove the stem, seeds, and veins. Place skin up on the top rack of the oven and broil for 5 minutes or until the tops are charred.

6- Remove the pepper from the oven and allow to cool. Once cooled carefully peel the charred skin off the pepper.

7- Add all the cooked veggies and their juices to your food processor and blend on high for 3 minutes. Add water, 1 tbsp at a time, if the mixture is slightly dry.

8- Using the Foodii system transfer to your Twist bags for easy storage and freeze for up to 3 months or refrigerate for 1 week.