Green Vegetables with Roasted Pepper Sauce Recipes
1/2 cup vegetable stock
2 red or yellow bell peppers, roasted,
seeded and chopped
1/2 small onion, chopped
1 garlic clove, coarsely chopped
1 tbsp red wine vinegar
1 tsp lemon juice
2lb cooked green vegetables, such as green
beans, broccoli, asparagus, snow peas
Add the stock
to a saucepan and, over a medium to high flame, cook until the stock has
been reduced to 1 tbsp.
concentrated vegetable stock with the roasted peppers, onion, garlic,
vinegar, and lemon juice in a saucepan. Bring to a boil, cover, and
lower the heat to a simmer. Cook for 30 minutes. Let cool to room
pepper mixture until smooth. Reheat the sauce, and spoon onto serving
plates. Arrange the vegetables on top of the puree.
You will not miss the mayonnaise or cream
sauce usually served with the vegetables since the roasted pepper puree
creates a thick and very tasty but fat-free sauce.