A Red, Ripe Recipe from Chef Amy
Sep 09

A Red, Ripe Recipe from Chef Amy

By Phipps Conservatory

This year's Red, Ripe and Roasted event was a huge success, bringing in a grand total of 2,300 pounds of fresh produce for Greater Pittsburgh Community Food Bank – an amazing 800-pound increase from last year! As a thank you to all who lent their support, Café Phipps Executive Chef Amy Reed is pleased to share the vegetable Bolognese recipe from her cooking demo for you to enjoy at home! 

Vegetable Bolognese 

10 Roma tomatoes, cut in half
½ cup zucchini, cut in cubes
½ cup yellow squash, cut in cubes
½ cup eggplant, cut in cubes
¼ cup onions, diced small
1 tsp. minced garlic
1 Tbsp. fresh basil, chopped
Olive oil 
Salt and pepper

Lightly coat tomatoes, zucchini, yellow squash and eggplant with olive oil and salt and pepper. Roast in a 375 degree oven till soft approximately 15 minutes. In a medium saucepan, put 1 tsp. olive oil and sauté the onions and garlic over medium heat till translucent. Add the roasted vegetables and put in blender to puree. Then add fresh basil and check for seasoning. 

Select photos © Paul g. Wiegman


What about the tomatoes? Do those go in the blender with the roasted veggies? Do you roast the tomatoes?

By Leslie on Sep 16, 2016

They do indeed, Leslie! We’ve updated the recipe accordingly. Thanks for catching this!

By Phipps Conservatory on Sep 20, 2016