Best 5 Roasted Red Pepper Coulis Recipes

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Indulge in the vibrant flavors of roasted red pepper coulis, a culinary masterpiece that transforms simple ingredients into an extraordinary sauce. This versatile condiment, with its velvety texture and rich, smoky aroma, elevates any dish to new heights. Dive into a collection of delectable recipes featuring roasted red pepper coulis, ranging from classic Italian pasta dishes to innovative appetizers and main courses. Experience the magic as this vibrant sauce enhances the flavors of grilled meats, roasted vegetables, and even desserts. Let your taste buds embark on a journey of culinary exploration with these tantalizing recipes that showcase the versatility and allure of roasted red pepper coulis.

Here are our top 5 tried and tested recipes!

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS



Roasted Vegetable Strudel with Roasted Red Pepper Coulis image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

2 portobello caps, cleaned and cut into strips
8 baby carrots, cut in half lengthwise
12 asparagus spears, trimmed at the bottom
1 zucchini, cut into 2-inch long strips
1 yellow squash, cut into 2-inch long strips
2 teaspoons olive oil
Salt and freshly ground black pepper
8 grape tomatoes, cut in half
2 cups arugula
4 sheets phyllo dough
Nonstick cooking spray
Roasted Red Pepper Coulis, recipe follows
1 tablespoon olive oil
2 cups roasted red bell pepper strips
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced leeks
1 tablespoon minced garlic
4 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
4 cups vegetable stock
Salt and pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
  • Raise oven temperature to 425 degrees F.
  • Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
  • Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS



Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
  • Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
  • Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
  • Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

ROASTED RED BELL PEPPER COULIS



ROASTED RED BELL PEPPER COULIS image

Categories     Sauce     Pepper     Roast     Quick & Easy     Dinner     Healthy

Yield 4 cups of coulis

Number Of Ingredients 7

4-6 large red bell peppers
1/4 cup extra virgin olive oil
1/4 cup shallots, chopped
1/2 cup stock (as appropriate to the dish being served with the sauce)
1/2 cup (plus or minus) additional stock or water
salt
pepper

Steps:

  • Roast the peppers until the outer skin turns black all over. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a saute pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add more liquid if desired, and salt and pepper to taste.

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS



Roasted Clams with Pancetta and Red Bell Pepper Coulis image

Categories     Pork     Shellfish     Appetizer     Bake     Bacon     Clam     Bell Pepper     Fall     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as appetizers

Number Of Ingredients 7

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove, peeled
24 littleneck clams, scrubbed
3 slices pancetta or bacon, cut into 24 pieces
Lemon wedges

Steps:

  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
  • Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
  • Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.

ROASTED RED PEPPER COULIS



Roasted Red Pepper Coulis image

This recipe was accompanying a Chickpea Stew in the book 125 Best Vegetarian Slow Cooker Recipes. The stew wasn't our favorite, but we LOVE this coulis. We put it on bread, black bean burgers, pasta, casseroles...you name it.

Provided by Serah B.

Categories     Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 red bell peppers
3 sun-dried tomatoes packed in oil, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
10 basil leaves, fresh

Steps:

  • Preheat oven to 400. (I use my toaster oven).
  • Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
  • Cool peppers, lift off skins, then cut in half and core.
  • In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.

Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Sodium 5, Carbohydrate 2.9, Fiber 1, Sugar 1.7, Protein 0.6

Tips:

  • Choose ripe and flavorful red peppers for the best results.
  • Roasting the peppers brings out their natural sweetness and smoky flavor.
  • Use a food processor or blender to purée the peppers until smooth.
  • Season the coulis to taste with salt, pepper, and herbs.
  • Roasted red pepper coulis can be used as a sauce for pasta, chicken, or fish.
  • It can also be used as a dip for vegetables or crackers.
  • Roasted red pepper coulis can be stored in the refrigerator for up to 5 days.
  • It can also be frozen for up to 3 months.

Conclusion:

Roasted red pepper coulis is a versatile and flavorful sauce that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator or freezer for later use. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, roasted red pepper coulis is a great option. With its vibrant color and delicious taste, it is sure to impress your family and friends.

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