I love Summer, full of vegetables and fruits, inspiring to prepare various colorful recipes for our family. In this article, I want to share my Roasted Pepper Cream Sauce Recipe, delicious to taste with toasted or crusted bread, pitta, cheese, and perfect for roasted and grilled meats. If you plan to do a barbeque or grill during the weekend, try this recipe.
Ingredients
- 400 g bell peppers ( 300 g red bell pepper and 100 g yellow one)
- 200 g eggplants
- salt
- a little bit mustard
- pepper
- a little bit of sugar
- 1/2 garlic clove
- a little bit red chili pepper
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- vegetable oil
Directions
- Preheat the oven at 220°C/430°F.
- Clean the peppers by the seeds and transfer them to bake in a baking dish covered with baking paper.
- Wrap the eggplants with the aluminum paper adding a little salt and olive oil, and transfer at the same baking dish with the bell peppers.
- Roast all at the preheated oven for 15-20 minutes.
- Let them cool for 20-30 minutes, and peel the pepper and eggplant.
- Add the pulp of the bell peppers and eggplant to a blender. Add also, salt, sugar, mustard, garlic, chili, oil, and blend all, making a smooth and homogeneous cream.
- Transfer the pepper sauce at a glass jar or container. You can serve at the moment, or keep in the refrigerator for about a week.
Bon appetit!
If you like to prepare less or more pepper cream sauce, keep in mind that the report of the eggplant with peppers to be 1/2 of the quantity of all bell peppers.
How do you prepare the bell peppers cream, can you share your recipe with us. If you like, you can visit our BLOG for more roasted bell pepper Ideas.
Thank you for choosing another Family Cooking Recipes.