Ingredients
Scale
- 2 large red bell peppers
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Fresh basil (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Cut red bell peppers in half and remove seeds. Place skin-side up on the baking sheet.
- Roast for 20-25 minutes until skins are blistered and charred. Allow to cool slightly, then peel off the skins.
- In a blender, combine roasted peppers, garlic, olive oil, balsamic vinegar, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning if necessary; add fresh basil before serving if desired.
- Serve over pasta, as a dip, or on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/4 cup (60g)
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg