Herbed Vegetables In Roasted Bell Pepper Sauce Recipe
Herbed Vegetables In Roasted Bell Pepper Sauce Recipe is a power packed dish. The recipe uses a medley of vegetables that are dunked in a creamy spicy roasted red bell pepper sauce , that goes well with anything be it herbed rice oro even spaghetti aglio olio.
Herbed Vegetables In Roasted Bell Pepper Sauce Recipe is a super healthy yet delicious recipe of an array of vegetables pan roasted in olive oil and then tossed in herbs served over a bed of a roasted bell pepper sauce made creamy and rich with the addition of some fresh cream.
This dish can be eaten as is, or paired with some herbed rice or garlic bread for a complete meal.
Serve Herbed Vegetables In Roasted Bell Pepper Sauce Recipe along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe, Creamy Garlic Mashed Potatoes Recipe and Cucumber Honey Limeade Recipe for a complete meal.
Try our other Vegetarian Continental Recipes:
15 M
40 M
55 M
4 Servings
Ingredients
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For the Roasted Vegetables
- 1 tablespoon Extra Virgin Olive Oil
- 2 Carrots (Gajjar) , cut into diagonals
- 1 Yellow Zucchini , cut into diagonals
- 10 cup Baby corn , cut into diagonals
- 200 grams Button mushrooms , sliced
- 1 tablespoon Dry mix herbs For the roasted bell pepper sauce
- 2 Red Bell pepper (Capsicum)
- 2 tablespoons Pickled Jalapenos
- 1 teaspoon Whole Black Pepper Corns
- Salt , to taste
- 1 teaspoon Extra Virgin Olive Oil
- 4 cloves Garlic , finely chopped
- 1/2 cup Homemade tomato puree
- 1/4 cup Fresh cream
How to make Herbed Vegetables In Roasted Bell Pepper Sauce Recipe
To begin making the Herbed Vegetables In Roasted Bell Pepper Sauce Recipe we need to roast the red bell peppers directly on the flame.
Turn the flame on high heat, and roast the whole bell pepper until it is completely charred and changed into black in colour.
Once completely cooked and charred, remove from the flame.
Carefully discard the outer skin of the capsicum - which is black. Cut the bell pepper into half , deseed and discard it.
Now, roughly chop the bell pepper and put it in a mixer jar.
Into the mixer jar, along with the bell pepper add the jalapenos, garlic, salt, peppercorns and blitz into a coarse paste.
Heat a skillet with oil on medium flame, add the garlic and saute until it turns brown.
Once the garlic is brown add the freshly ground roasted bell pepper puree, tomato puree, cream and bring it to a boil. check the taste and adjust the spices accordingly.
Turn off the flame and set aside.
Heat a pan with oil on medium flame, add the vegetables - carrot, babycorn, yellow zucchini and mushrooms and pan roast for 8-10 minutes until the vegetables are cooked yet have a crunch in them.
Sprinkle some salt and the herbs and mix well.
To serve, in a platter spread the roasted red bell pepper sauce at the bottom and top with the herbed vegetables.
Serve Herbed Vegetables In Roasted Bell Pepper Sauce Recipe along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe, Creamy Garlic Mashed Potatoes Recipe and Cucumber Honey Limeade Recipe for a complete meal.
