Herbed Vegetables in Roasted Bell Pepper Sauce Recipe
This Herbed Vegetables in Roasted Bell Pepper Sauce is the ultimate blend of flavors and textures, bringing together an array of vegetables delicately pan-roasted in Extra Virgin Olive Oil, then seasoned with fragrant herbs. The vegetables are served on a bed of creamy, rich Roasted Bell Pepper Sauce, made luxurious with a splash of Fresh Cream. This dish is perfect for a healthy, flavorful main course that’s entirely vegetarian and full of vitality.
Whether you’re hosting a dinner party or preparing a wholesome meal for yourself, this recipe combines the freshness of baby corn, carrots, zucchini, and button mushrooms, along with the tangy heat of pickled jalapenos and a creamy sauce that ties it all together. Let’s dive into this delicious and nutritious dish!
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
For the Roasted Vegetables:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Carrots (Gajjar) | 2, cut into diagonals |
| Yellow Zucchini | 1, cut into diagonals |
| Baby Corn | 10 pieces, cut into diagonals |
| Button Mushrooms | 200 grams, sliced |
| Dry Mixed Herbs | 1 tablespoon |
For the Roasted Bell Pepper Sauce:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 2, roasted |
| Pickled Jalapenos | 2 tablespoons |
| Whole Black Pepper Corns | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Homemade Tomato Puree | 1/2 cup |
| Fresh Cream | 1/4 cup |
Instructions:
Step 1: Roasting the Vegetables
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Begin by preparing the vegetables for roasting. Cut the carrots, yellow zucchini, and baby corn into diagonals, and slice the button mushrooms. Set them aside.
-
Heat the olive oil in a pan over medium heat. Add the cut vegetables and sauté them until they’re tender yet crisp, about 7-10 minutes. Stir frequently to ensure an even roast.
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Add the dry mixed herbs to the vegetables, and toss them well to coat. Set the roasted vegetables aside for now, keeping them warm.
Step 2: Roasting the Red Bell Peppers
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For the roasted bell pepper sauce, begin by roasting the red bell peppers. Hold them directly over the flame (using tongs) until the skins are charred and blistered. You can also do this under a broiler or on a grill, but the direct flame method gives the best smoky flavor.
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Once charred, place the peppers in a bowl and cover with a cloth. Allow them to rest for a few minutes to steam. Afterward, peel off the skin, remove the seeds, and set the roasted peppers aside.
Step 3: Preparing the Roasted Bell Pepper Sauce
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Heat a tablespoon of olive oil in a pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
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Chop the roasted bell peppers and add them to the pan, followed by the pickled jalapenos, whole black peppercorns, and salt. Cook for another 3-4 minutes, allowing the ingredients to meld together.
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Add the homemade tomato puree and simmer for 5 minutes to let the flavors combine. Adjust salt and seasoning to taste.
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Once the sauce has thickened, transfer it to a blender or use an immersion blender to puree the sauce until smooth.
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Return the sauce to the pan, and stir in the fresh cream. Let the sauce simmer for a few more minutes until it becomes creamy and rich. If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Bringing It All Together
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Now, assemble the dish. Place a spoonful of the creamy roasted bell pepper sauce on the bottom of a serving plate. Gently layer the roasted vegetables on top.
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Drizzle a little extra sauce over the vegetables to enhance the flavor, and garnish with fresh herbs if desired.
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Serve your Herbed Vegetables in Roasted Bell Pepper Sauce warm, and enjoy the burst of flavors in every bite!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugars | 9 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 390 mg |
| Potassium | 650 mg |
| Vitamin A | 120% of Daily Value |
| Vitamin C | 85% of Daily Value |
| Calcium | 4% of Daily Value |
| Iron | 6% of Daily Value |
Cooking Tips:
- You can adjust the heat in the roasted bell pepper sauce by using more or fewer pickled jalapenos, depending on your preference for spice.
- For an added crunch, consider topping the dish with some toasted almonds or crunchy breadcrumbs.
- The homemade tomato puree can be substituted with canned tomato puree if you’re short on time.
This recipe not only packs a punch of flavors but also offers a vibrant, healthful combination of vegetables that will leave everyone at the table asking for more. The rich roasted bell pepper sauce is the perfect creamy base to complement the herbed vegetables, making this a perfect vegetarian main course for any meal.
