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Servings 8
Calories 158 kcal
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients
 

  • 5 large red or yellow peppers
  • 125 of good quality extra virgin olive oil
  • salt and freshly ground black pepper, freshly milled
  • lemon juice
  • caster sugar
  • touch of cold water

Instructions
 

  • Pre-heat the oven to 200C, gas 6.
  • Cut the peppers in half lengthways; remove the seeds and core.
  • Lay them cut side down in a baking dish, season well with salt, pepper and a touch of caster sugar.
  • Heat the olive oil and pour over the peppers and cook in the oven for 35-45 minutes uncovered.
  • When cooked, the peppers will be very soft, and the tops will have taken a little colour.
  • Remove the peppers from the oil with a slotted spoon and place straight into a liquidizer, then add the hot olive oil
  • Liquidise until you have a thick puree.
  • Add a touch of cold water until you have a nice sauce consistency. Remember that the dressing will thicken when cold, so add a touch more water.
  • Add a touch of salt, pepper and sugar to taste and balance with a little lemon juice.
  • When you are happy with the taste pass it through a fine sieve.
  • This dressing will keep for a couple of weeks in a fridge.
  • Also, remember that olive oil thickens when cold, so leave it at room temperature or warm in the microwave before using it.
  • You may need to adjust the seasoning if the dressing has been stored in the fridge for a couple of days.
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Nutrition Facts
Roasted Pepper Oil Dressing
Amount per Serving
Calories
158
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Sodium
 
2
mg
0
%
Potassium
 
158
mg
5
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword peppers
Course Dressings & Sauces, Pies / Flans / Tarts
Cuisine ITV This Morning, Spring
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