Summer is over,
well not technically, but it's over for me.
At work we're back to dropping children off to school in the morning and picking them up in the afternoon. (My day job is a Center Director at an Early Learning Center).
Back-to-School is always a busy time of the year, it gets a bit hectic and I become a super multitasker and before I know it, it's late afternoon. Lately I've been satisfying my late afternoon hunger with this simple, quick and easy mini sweet pepper dip served up with fresh veggies, crackers or crusty whole wheat toast. It also makes a great spread for sandwiches.
This is a versatile recipe, add in some vegetable broth and you have got yourself a tasty soup that can be eaten as is, add in some steamed veggies, zucchini noodles or meat if you're a meat eater.
To keep it vegan I used nutritional yeast instead of cheese. I'm trying to reduce the amount of cheese I consume and nutritional yeast is becoming my best food friend. No, it's not cheese, but it adds a nutty, cheesy flavor.
Or toss on pasta for a quick dinner after a busy day. Get creative, add in what you like, cheese lovers can sprinkle on cheese.
This is so yum, yum!
Roasted Sweet Mini-Pepper Dip
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 1x
Ingredients
- 1 pound, about 20 mini sweet peppers
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 2 teaspoons, Weber All Natural Roasted Garlic Seasoning
- ½ cup oil packed sun-dried tomatoes
- ¾ cup nutritional yeast
- ¼ cup fresh basil leaves, about 4 to 6 medium basil leaves.
- ¼ teaspoon, red pepper flakes (optional)
- Sliced vegetables of your choice and/or sliced baguette
Instructions
- Preheat oven to 375 degrees.
- Wash and dry mini peppers and place on baking sheet.
- Cut small slit in each pepper to allow steam to escape.
- Drizzle on extra virgin olive oil and sprinkle with Weber seasoning.
- Roast in oven for 25 minutes, or until peppers start to brown in areas.
- Remove from oven and allow to cool.
- When peppers are cool, remove stems by pulling from top.
- Place peppers in high speed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth.
- Season to taste with salt and pepper.
- Transfer to serving dish and serve with fresh vegetables and/or sliced baguette.
- Category: Entree, Snack
Roasted Sweet Mini-Pepper Sauce
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 1x
Ingredients
- 1 pound, about 20 mini sweet peppers
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 2 teaspoons, Weber All Natural Roasted Garlic Seasoning
- ½ cup oil packed sun-dried tomatoes
- 1 cup cup nutritional yeast
- ¼ cup fresh basil leaves, about 4 to 6 medium basil leaves.
- 1 cup vegetable broth
- ¼ teaspoon, red pepper flakes (optional)
- 1 pound box of spaghetti noodles
- basil leaves for garnishing
Instructions
- Preheat oven to 375 degrees.
- Wash and dry mini peppers and place on baking sheet.
- Cut small slit in each pepper to allow steam to escape.
- Drizzle on extra virgin olive oil and sprinkle with Weber seasoning.
- Roast in oven for 25 minutes, or until peppers start to brown in areas.
- Remove from oven and allow to cool.
- While Peppers are cooling prepare noodles according to box directions.
- When peppers are cool, remove stems by pulling from top.
- Place peppers in high speed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth.
- Add in vegetable broth and process 4 to 6 seconds.
- Season to taste with salt and pepper.
- Toss noodles in sauce, plate and tear washed and dried basil leaves over pasta and serve.
- Optional for non-vegans- sprinkle with grated Parmesan.
This post was shared with Mad Skills and New Mrs. Adventures. Titus 2 Tuesday, Tasty Tuesdays, Joyful Healthy Eats-Show Stopper Saturday Link Party, Cooking On the Front Burner- Best of the Weekend Link Party
