Recipe of Roasted Red Pepper Spaghetti Sauce

Marinated Roasted Red Peppers

Transfer the cooked spaghetti to a large serving bowl and top with the shrimp and the roasted red pepper sauce.

Recipe Summary Marinated Roasted Red Peppers

Fresh, sweet taste, so much better than store-bought, and so easy! Use these marinated peppers as an antipasto, or a very healthy sandwich filling. Experiment with different herbs such as rosemary or Italian seasoning. My favorite is basil. Marinade also makes a wonderful salad dressing when the peppers have been eaten!

Ingredients | Roasted Red Pepper Spaghetti Sauce

4 large red bell peppers, halved, with stems and seeds removed

¼ cup olive oil

2 cloves garlic, pressed

1 tablespoon balsamic vinegar

½ teaspoon salt

½ teaspoon dried basil

¼ teaspoon seasoned pepper

Directions

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Place bell peppers, skin side-up, on the prepared baking sheet.

Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.

Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.

Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Roasted Red Pepper Spaghetti Sauce

prep: 10 mins cook: 15 mins additional: 3 hrs 20 mins total: 3 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : Marinated Roasted Red Peppers

Appetizers and Snacks, Antipasto Recipes,