Mini Vegetables in Yellow Pepper Sauce
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Mini Vegetables in Yellow Pepper Sauce
Ingredients
- Olive Oil - 6 tablespoons
- Orange Bell Peppers - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- White Balsamic Cream - 2 tablespoons
- Mini vegetables - 2 lbs
- Beetroot - 1 piece
- Red cocktail cherry - 7.1 oz
Step by Step guide
Step 1
Wash the pepper, dry it, and roast it for 20 minutes in an oven preheated to 356°F (or 5 minutes in the microwave). Then wrap it in paper, let it cool, remove the skin, seeds, and juice, and mix the pulp with oil and vinegar. Season with salt and pepper.
Step 2
Wash the vegetables (zucchini, turnip, carrot, beet, green beans, red onion), peel, cut into quarters if necessary, and cook separately in boiling salted water (5–10 minutes depending on size). Place the cooked vegetables in cold water to keep them firm and crunchy.
Step 3
Cut the tomatoes in half, mix with the vegetables, and drizzle with the pepper sauce.
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