Sheet Pan

Roasted Red PepperĀ Romesco-ish

September  4, 2017
0 Ratings
Author Notes

Meal Prep Masters, unite! I find that as work hours become longer and more exhausting, having a stash of fresh vegetables, pre-cooked staples, and tasty, tangy sauces has been the savior of the Weeknight Dinner Conundrum. This is another sauce to add to my arsenal, and perhaps yours too, that I find stores best as a chunkier version of its original intended use. Thin it to a drizzling consistency or slather it on as a marinade, its another weeknight workhorse that deserves a place in the fridge. —Jr0717

  • Makes About 1 1/2 cups
  • 2 Bell Peppers
  • 1 Medium Onion
  • 1 Small beefsteak tomato, or half of a medium tomato
  • 3 tablespoons Lemon Juice
  • 1.5 tablespoons Grainy brown mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • Salt and pepper, to taste
In This Recipe
  1. Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
  2. Chop the onion in half, and keep half in the fridge for another use (or roast it right along with the half you'll need to really be the epitome of a meal prep guru!)
  3. Chop the tomato into quarters, and drizzle the bell peppers, tomato, and onion with lemon juice. Place the onion cut side down on the tray, and roast all of the vegetables until the skins of the peppers and face of the onion just start to become caramelized and golden. Keep your eye on the tomato quarters to ensure that they do not burn.
  4. When cool, roughly chop the vegetables and place in a blender or food processor. (When you chop open the peppers, you have the option at this step to remove the seeds. They don't bother me, but that is a personal preference.) Add the remaining ingredients except for any salt or pepper, and puree until thick and more or less smooth.
  5. Taste the puree, and adjust the seasoning as necessary. Sauce will stay in the refrigerator for a week, and can be thinned with citrus juice, broth, or water.

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