Roasted red pepper shots
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Roasted red pepper shots might be a recipe you should try. This recipe serves 30 and costs 16 cents per serving. This beverage has 18 calories, 0g of protein, and 1g of fat per serving. 35 people found this recipe to be delicious and satisfying. A mixture of basil leaves, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Roasted Red Pepper Soup Shots, Roasted Red Pepper Pesto Parmesan Stuffed Artichokes with 5 Minute Red Pepper Hollandaise, and Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids.
Servings: 30
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
basil leaves for garnish
400g can peeled plum tomatoes
3 garlic cloves, crushed
1 tbsp olive oil
1 onion, roughly chopped
2 tbsp red pepper pesto
295g jar roasted red peppers
1 tbsp sugar
200ml vegetable stock
Equipment:
microwave
frying pan
Cooking instruction summary:
Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugarand red pepper pesto and cookfor 1-2 mins. Tip in the plum tomatoes, drain and chop the roastedred peppers and add these too. Pour in the vegetablestock and simmer for 10 mins. Season,then blend until smooth with a handblender. Cool. Freeze in freezer bagsor a microwavable container.To serve, defrost in the fridgeovernight, then reheat gently in a pan,or microwave for a few mins, stirringoften, until hot. Serve in shot glasses,garnished with basil leaves, if you like.
Step by step:
1. Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugarand red pepper pesto and cookfor 1-2 mins. Tip in the plum tomatoes, drain and chop the roastedred peppers and add these too.
2. Pour in the vegetablestock and simmer for 10 mins. Season,then blend until smooth with a handblender. Cool. Freeze in freezer bagsor a microwavable container.To serve, defrost in the fridgeovernight, then reheat gently in a pan,or microwave for a few mins, stirringoften, until hot.
3. Serve in shot glasses,garnished with basil leaves, if you like.
Nutrition Information:
covered percent of daily need
