Roasted red pepper shots
A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead
Difficulty and servings
Serves 30
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.
- To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.
Freezing
This canapé can be frozen for up to 3 months. Label clearly to remind yourself what you've frozen.
PER SERVING
15 kcalories, protein 1g, carbohydrate 2g, fat 1 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.12 g
Recipe from Good Food magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/851654/
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Ingredients
- 1 onion , roughly chopped
- 1 tbsp olive oil
- 3 garlic cloves , crushed
- 1 tbsp sugar
- 2 tbsp red pepper pesto
- 400g can peeled plum tomatoes
- 295g jar roasted red peppers
- 200ml vegetable stock
- basil leaves for garnish
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ratings
Difficulty and servings
Serves 30
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 1 onion , roughly chopped
- 1 tbsp olive oil
- 3 garlic cloves , crushed
- 1 tbsp sugar
- 2 tbsp red pepper pesto
- 400g can peeled plum tomatoes
- 295g jar roasted red peppers
- 200ml vegetable stock
- basil leaves for garnish
PER SERVING
15 kcalories, protein 1g, carbohydrate 2g, fat 1 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.12 g
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16 May 2011
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