Garden Veggie Sauce

Seize the moment! Summertime produce wont last long! Instead of reaching for a bag of frozen vegetables zapped in the microwave, how about oven roasted cherry tomatoes with sautéed zucchini, eggplant and snow peas. Simple is best and this is as good as it gets.


  • 8 to 12 cherry tomatoes
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 cloves garlic, minced
  • 2 cups diced zucchini
  • 1 cup diced eggplant
  • 1 cup snow peas
  • salt and pepper to taste


  1. Place the tomatoes on a non stick baking sheet; brush them with 1 teaspoon of the olive oil and sprinkle them with the salt and sugar. Roast in a 350F oven until they begin to shrivel, about 12 minutes. Set aside.
  2. In a medium saute pan, heat the remaining olive oil; add the garlic, zucchini and eggplant and sauce until the zucchini is tender but not mushy. Stir in the snow peas and continue cooking for 2 minutes. Add the tomatoes and season with salt and pepper to taste.
Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.