 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
A lighter version that I got from my daughter! Serve over your favourite pasta with a side salad. Ingredients:
4 red bell peppers |
2 tablespoons olive oil |
3 cloves garlic, chopped |
1 small onion, chopped |
2 cups chicken broth |
salt and pepper |
Directions:
1. Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
2. Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
3. Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
4. Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
5. Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
6. Remove from heat& carefully puree in a blender.
7. Season to taste& pour over your favourite pasta.
|
|