Ingredients
Scale
- 4 medium red bell peppers (about 600g)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/4 cup fresh basil leaves (chopped)
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and arrange halved red bell peppers skin-side up. Roast for 20-25 minutes until charred.
- While the peppers roast, place unpeeled garlic cloves on foil, drizzle with olive oil, wrap tightly, and bake alongside the peppers for about 20 minutes until soft.
- Once roasted, let the peppers cool slightly before peeling off their skins. Combine peeled peppers and roasted garlic in a blender.
- Add olive oil, balsamic vinegar, salt, and pepper to the blender. Blend until smooth; taste-test for seasoning.
- Fold in freshly chopped basil leaves by hand before serving or storing in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg