This is a super easy side dish that can be altered as you need to. If you don’t have the time to roast some capsicums you could use some sundried tomatoes instead. You could also use eggplant or squash as your veggies if you like. These are healthy, tasty and have minimal ingredients. Winning!
Portabello Mushrooms- big ones, one per person
Zucchini, halved lengthways, 1/2 per person
1 bunch fresh basil
4 red capsicum, roasted
1 chilli, seeds removed if you don’t want it too hot
2 tbs olive oil
Preheat over to 180C. In a food processor blitz the capsicum, basil and chilli and olive oil until a rough purée. Place mushroom and zucchini on a baking paper lined tray and spoon purée on top. You can also crumble a bit of goats cheese on top if you like. Pop in the oven for 20-30 mins until cooked. Get in while its hot! YUM!
[...] found some leftover Capsicum Sauce from when I made the stuffed veggies and thought it would be a great way to spice up some chicken [...]