Herbed Vegetables in Roasted Bell Pepper Sauce
Delve into a culinary experience that elevates your vegetable dish to new heights with our Herbed Vegetables in Roasted Bell Pepper Sauce. This delightful recipe is a colorful fusion of vibrant vegetables, all enveloped in a creamy, smoky sauce that promises to tantalize your taste buds. Perfectly suitable for a main course, it embodies the essence of continental cuisine while maintaining a vegetarian profile. Ideal for a cozy family dinner or an elegant gathering, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Carrots (Gajjar) | 2, cut into diagonals |
| Yellow Zucchini | 1, cut into diagonals |
| Baby Corn | 10 cups, cut into diagonals |
| Button Mushrooms | 200 grams, sliced |
| Dry Mix Herbs | 1 tablespoon |
| Red Bell Peppers (Capsicum) | 2, whole |
| Pickled Jalapeños | 2 tablespoons |
| Whole Black Pepper Corns | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Homemade Tomato Purée | 1/2 cup |
| Fresh Cream | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Sugars | 4g |
| Protein | 6g |
| Sodium | 250mg |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 40 |
| Total | 55 |
Servings
| Servings |
|---|
| 4 |
Instructions
-
Roasting the Bell Peppers: Begin the culinary adventure by roasting the red bell peppers directly over a high flame. Place them on the flame and keep turning until they are completely charred, transforming into a blackened exterior. Once roasted, carefully remove them from the flame and let them cool slightly. Once cooled, peel off the charred skin, cut the bell peppers in half, deseed them, and chop them roughly.
-
-
Creating the Roasted Bell Pepper Sauce: Transfer the chopped bell peppers to a mixer jar. To this, add the pickled jalapeños, chopped garlic, salt, and whole black peppercorns. Blitz everything together until you achieve a coarse paste. Heat a skillet over medium heat, add the first tablespoon of extra virgin olive oil, and sauté the chopped garlic until it turns golden brown. Next, add the freshly ground bell pepper puree along with the homemade tomato purée and fresh cream. Bring this mixture to a gentle boil, taste, and adjust the spices as needed. Once it reaches your desired flavor, turn off the heat and set the sauce aside.
-
Cooking the Vegetables: In another pan, heat the second teaspoon of extra virgin olive oil over medium heat. Add the diagonally cut carrots, baby corn, yellow zucchini, and sliced button mushrooms. Sauté the vegetables for about 8 to 10 minutes, allowing them to cook through while retaining a pleasant crunch. Once cooked, sprinkle a bit of salt and dry mix herbs, and give it a gentle stir to combine.
-
Plating: To serve, take a beautiful platter and spread a generous layer of the roasted bell pepper sauce at the bottom. Carefully top it with the herbed vegetables, creating a colorful and appetizing presentation. This dish pairs wonderfully with Buttered Herbed Rice, Garlic Bread with Herb Butter, Creamy Garlic Mashed Potatoes, or a refreshing Cucumber Honey Limeade, making for a complete and satisfying meal.
Conclusion
The Herbed Vegetables in Roasted Bell Pepper Sauce is a perfect example of how simple ingredients can be transformed into a gourmet dish that is not only visually appealing but also bursting with flavor. Whether you are serving it at a family dinner or for entertaining guests, this recipe promises to be a hit. Enjoy the delightful combination of smoky, creamy, and herbaceous flavors that come together beautifully in this exquisite meal.
