Roasted Red Pepper Coulis
"This recipe was accompanying a Chickpea Stew in the book 125 Best Vegetarian Slow Cooker Recipes. The stew wasn't our favorite, but we LOVE this coulis. We put it on bread, black bean burgers, pasta, casseroles...you name it."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 2 red bell peppers
- 3 sun-dried tomatoes packed in oil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 10 basil leaves, fresh
directions
- Preheat oven to 400. (I use my toaster oven).
- Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
- Cool peppers, lift off skins, then cut in half and core.
- In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
