Description
A vibrant, smoky-sweet roasted red pepper sauce made with roasted vegetables. This recipe pairs a rich sauce base with a tangy, creamy whipped feta topping, creating a hearty meal perfect for pasta, chicken, or eggs.
Ingredients
Scale
- 4 large red bell peppers (approx. 800g)
- 1 medium red onion, roughly chopped
- 4 cloves garlic, peeled
- 1/4 cup olive oil, divided
- 1 teaspoon smoked paprika
- 7 oz fire-roasted diced tomatoes, undrained
- 1.5 cups vegetable broth
- 2 teaspoons lemon juice, divided
- 5.3 oz feta cheese, crumbled (use block feta for best results)
- 1/4 cup plain full-fat yogurt (or sour cream)
- 1/4 cup fresh dill, finely chopped
Instructions
- Roast Vegetables: Preheat oven to 425°F (220°C). Halve and core peppers; roughly chop onion and garlic. Toss with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until charred. Steam hot peppers in a covered bowl for 10 minutes to loosen skins, then peel and discard skins.
- Simmer Sauce Base: Heat remaining 2 tablespoons olive oil in a saucepan over medium heat. Bloom paprika for 30 seconds. Add peeled roasted vegetables, tomatoes with juice, broth, 1 teaspoon lemon juice, and seasonings. Simmer covered for 10 minutes.
- Blend Sauce: Carefully transfer sauce mixture to a blender and blend for 1-2 minutes until very smooth. Adjust seasoning with extra salt, pepper, or lemon juice as needed. Adjust thickness by simmering longer or adding broth.
- Make Whipped Feta: In a food processor, blend crumbled feta, yogurt, and remaining 1 teaspoon lemon juice until completely smooth. Stir in chopped dill.
- Serve: Ladle warm sauce into bowls, top with dollops of whipped feta, and gently swirl. Garnish with fresh dill and a drizzle of olive oil.
Notes
To achieve the smoothest texture, peel the roasted peppers; otherwise, skip peeling for a slightly chunkier sauce. The sauce can be stored in the refrigerator for up to 5 days or frozen for 3-4 months. The whipped feta topping can be prepared up to 2 days ahead and stirred before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce, Dip
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2.5 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.2 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: roasted red pepper sauce, pasta sauce, dip, smoky, creamy, feta, vegetarian, healthy, meal prep, mediterranean