Creamy Roasted Red Pepper Sauce | gatherednutrition
Creamy Roasted Red Pepper Sauce
10 mins prepServes 4
This creamy roasted red pepper sauce is not only delicious but also vegan, paleo, and nut-free. It's perfect for a crowd or for meal prepping for several days. Serve it with zucchini noodles for a delightful meal!
1: Preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened.
2: While peppers are roasting, heat a skillet over medium. Once hot, add olive oil; sauté garlic and onions until onions are translucent, about 6 minutes. Make sure to stir frequently so that garlic doesn't burn.
3: Remove from heat and set aside (keep any remaining olive oil from the pan as well).
4: Remove peppers from oven, then wrap in foil for 10 minutes to steam. After 10 minutes, peel the skin off, and remove stems and seeds from the peppers.
5: Add peppers and all other ingredients to high-speed blender or food processor and blend until smooth. Serve and enjoy!
