Green Vegetables with Roasted Pepper Sauce Recipe

Green Vegetables with Roasted Pepper Sauce Recipes

Ingredients :

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

Method :

Add the stock to a saucepan and, over a medium to high flame, cook until the stock has been reduced to 1 tbsp.

Combine this 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 temperature.

Puree the pepper mixture until smooth. Reheat the sauce, and spoon onto serving plates. Arrange the vegetables on top of the puree.

Serves 6

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.

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