I've been trying to replicate a delicious light pink sauce primavera with roasted vegetables I'd had in NYC. I would always order it and it was divine. This comes close. I julienned the veggies - how the restaurant served it - and used only carrots, a yellow squash, two green zucchini, a sweet onion and sliced up some baby bella shrooms. Plopped them on a baking sheet, added maybe two tbls of olive oil, a decent sprinkling of the herbs, salt and fresh ground pepper. Roasted at 400 for 25 mins, stirring twice. My mistake - using a cheap, store-brand parmesan that I'd freshly grated for the sauce. Big mistake as the sharp, cheap flavor was just awful and pretty much ruined what could've been a deliciously delicate, yet complex finished dish. Next time, I'll use better parmesan and actually leave it out of the sauce altogether, putting it on to taste when serving. I'll also probably double the sauce, as the veggies soaked up a lot of it. Oh, and I may also use less butter and light cream next time. Liked this recipe a lot, sorry for the changes. It's a great start for the recipe I'm looking to replicate.
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I've been trying to replicate a delicious light pink sauce primavera with roasted vegetables...