I love red peppers and I love when they are roasted. So this Friday Five is devoted to demonstrating the versatility of the red pepper. By roasting the red pepper, the flavor is deepened and the versatility expands.
So let’s begin with the basic recipe. Once the red pepper sauce is created, there are a lot ingredients including fresh herbs that can be added. This recipe is for Roasted Red Pepper Pesto sauce created by The Whinery.
Let’s start to look at its versatility. It can be served as an appetizer as it is in this Roasted Red Pepper Dip from Living Lou.
I love gnocchi and the Italian recipe possibilities with roasted red peppers are endless. This recipe is a Potato Gnocchi with a Creamy Roasted Pepper Sauce developed by Don’t Feed After Midnight.
Now, who doesn’t like pizza. In lieu of a tomato marinara sauce, this pizza uses roasted red peppers. Pink Parsley has created a Balsamic Steak, Roasted Red Pepper & Goat Cheese Pizza.
Are you looking for a totally vegetarian recipe? This is a Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce from Jeanette’s Healthy Living.
Our final idea, that I may make tomorrow, is this Roasted Red Pepper Chicken Alfredo Bake from Julie’s Eats and Treats.