Flavorful Roasted Red Pepper Sauce Recipes

Steps:

• Heat oven to 500°F (260°C).
• Spiralize the yellow squash and zucchinis into a large bowl.
• Bring a large skillet over medium heat and add olive oil.
• Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
• Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
• Roast the red peppers until black and charred bits appear, about 25-30 minutes.
• Carefully remove the red peppers from the oven and remove the charred black bits.
• Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
• Heat a large skillet over medium heat.
• Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
• Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
• Add basil and stir, 2-3 minutes.
• Serve with red pepper flakes and basil.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!