ROASTED RED PEPPER COULIS RECIPE RECIPES

ROASTED RED PEPPER COULIS RECIPE - FOOD.COM

Roasted Red Pepper Coulis Recipe - Food.com image

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.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 54.4, FatContent 4.9, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 5, CarbohydrateContent 2.9, FiberContent 1, SugarContent 1.7, ProteinContent 0.6

ROASTED RED-PEPPER COULIS RECIPE - ROLLIE WESEN | FOOD & WINE

Roasted Red-Pepper Coulis Recipe - Rollie Wesen | Food & Wine image

By roasting and peeling the red peppers before pureeing them, Rollie Wesen boosts the flavor of the sauce and eliminates the step of having to strain out the papery skins. More Condiments

Provided by Rollie Wesen

Total Time 45 minutes

Yield makes about 2 cups

Number Of Ingredients 5

Ingredients

3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper

Steps:

Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.

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