Sunday, September 12, 2010

Summer Squash with Roasted Red Pepper Sauce

I've been loving this roasted red pepper sauce, serving it recently on baked tofu and with black bean and brown rice stuffed zucchini.  For lunch today I tried it with a simple saute of zucchini and yellow squash. 

It worked really nicely all tossed together on top of a mix of quinoa and brown basmati rice.  With an extra little drizzle of olive oil at the end, it picked up a rich, glossy texture as well.  I'll definitely be making this as a side dish more often. 

Roasted Red Pepper Sauce
12 oz. roasted red peppers

2 Tbl olive oil
1 Tbl red wine vinegar
¼ tsp cumin
1/4 tsp paprika
¼ tsp sea salt
pinch cayenne pepper
1-2 Tbl water

Puree together ingredients in a blender until smooth sauce forms, adding water if necessary.

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