- Cut red bell peppers in half and remove seeds.
- Place the peppers skin side up on a cookie sheet on the top rack of your oven. Broil until the skins are completely black.
- Remove and cool. Wash the burnt skin from the peppers.
- In a blender, add the peppers and a splash of balsamic vinegar and puree. Add salt and pepper to taste.
- Can be spread on roasted or grilled zucchini or eggplant, or on grilled or pan-seared chicken breast.
Serving options:
- Roasted or grilled zucchini
- Eggplant
- Grilled or pan-seared chicken breast
Serve and enjoy the roasted bell pepper sauce!
Vegan/Vegetarian/GF/DF/Paleo
