Roasted Red Pepper Spread
Bright, smoky, and bursting with flavor, this Roasted Red Pepper Spread is your go-to recipe for a versatile and healthy condiment that elevates any meal. Made with charred red bell peppers, aromatic garlic, and a touch of balsamic vinegar, this vibrant spread is perfectly balanced with fresh basil and just a hint of spice from red pepper flakes. Whether you’re using it as a dip, a spread for crusty bread, or a flavorful addition to sandwiches and wraps, this easy and gluten-free recipe comes together in under an hour and can be stored for up to a week. With roasted vegetables at its heart and a silky texture achieved in the food processor, this spread is ideal for impressing your guests or enhancing everyday meals.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 10 fresh basil leaves
Instructions
Preheat your oven to 450°F (232°C).
Wash the red bell peppers thoroughly, then dry them with a kitchen towel.
Place the whole red bell peppers on a baking sheet lined with aluminum foil.
Roast the peppers in the preheated oven for about 25-30 minutes, turning every 10 minutes until the skin is charred and blistered all over.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
Meanwhile, peel and roughly chop the garlic cloves.
After steaming, peel the charred skin off the peppers and remove the stems and seeds. Do not rinse the peppers as it may wash away their roasted flavor.
In a food processor, combine the peeled peppers, chopped garlic, olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes.
Pulse the mixture until smooth, scraping down the sides as needed.
Add the fresh basil leaves to the processor and pulse a few more times until the basil is finely chopped and incorporated.
Taste the spread and adjust the seasoning if necessary.
Transfer the red pepper spread to a serving dish. Serve immediately or refrigerate in an airtight container for up to a week.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 28.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3256 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
