Chunky Vegetable Marinara Sauce

This is a staple sauce in my house. I have been chopping up veggies and creating chunky marinara sauce since before I can remember. You can make this with whichever vegetables that you prefer or whatever you have in your refrigerator. It’s a good “clean out the veggie bin” dish. There are no hard rules with this recipe, only guidelines. Make it however you like!

Here’s a little trick I like to use when I sauté vegetables. Sauté in a small bit of oil, season with garlic salt and black pepper, and then add a little water as you go to keep the veggies hydrated and moving around the pan. You don’t need a bunch of oil! Just use a bit to very lightly coat the vegetables and give them a little flavor. Let the water do the rest.

Print

Chunky Vegetable Marinara Sauce

This is a hearty vegetable marinara sauce. Make it with whatever vegetables you like or have on hand.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Vegetariant

Ingredients

• 1 Tbs olive oil
• 3-4 cloves garlic crushed
• 1-2 shallots chopped
• 1/2 bell pepper chopped
• 1/2 zucchini chopped
• 1 cup baby carrots sliced
• 2 stalks celery sliced
• 1 cup mushrooms coursely chopped
• 1 jalapeño chopped (optional)
• 2 tsp black pepper
• 2 tsp garlic salt
• 28 oz crushed tomatoes
• 1/2 cup water
• 1 Tbs balsamic vinegar
• 1 Tbs basil
• 1 Tbs Italian seasoning
• 1 cup black olives sliced

Instructions

1. Heat a deep pan to medium-high heat.
2. Add olive oil and all the vegetables, except the olives and tomatoes.
3. Season with black pepper and garlic salt.
4. Sauté the vegetables for 5-7 minutes, until slightly tender.
5. Add tomatoes, water, herbs, and balsamic vinegar until it bubbles, then reduce heat to medium and simmer for 5 minutes.
6. Add olives and simmer for another 1-2 minutes.

Which veggies will you use to create Chunky Vegetable Marinara Sauce? You can make it how I did or create your own version! Snap a pic of your creation and share on social with #vegetariant.

Enjoy!