Eosinophilic Esophagitis Friendly Roasted Bell Pepper & Garlic Sauce
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Learn more →Ingredients
4 servings
- 3 large red bell peppers, halved and seeded
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
- ¼ cup low-sodium chicken broth or vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the bell pepper halves cut-side down on a baking sheet and nestle the unpeeled garlic cloves alongside them. Drizzle with 2 tbsp of the olive oil and sprinkle with ½ tsp salt.
- 2
Roast for 25–30 minutes, until the pepper skins are deeply charred and blistered and the garlic cloves feel soft when pressed. Remove from the oven and let rest for 10 minutes — the steam trapped under the skins will loosen them.
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