1

To begin making the Herbed Vegetables In Roasted Bell Pepper Sauce Recipe we need to roast the red bell peppers directly on the flame. 

To make the roasted bell pepper sauce

1

Turn the flame on high heat, and roast the whole bell pepper until it is completely charred and changed into black in colour. 

2

Once completely cooked and charred, remove from the flame. 

3

Carefully discard the outer skin of the capsicum - which is black. Cut the bell pepper into half , deseed and discard it. 

4

Now, roughly chop the bell pepper and put it in a mixer jar. 

5

Into the mixer jar, along with the bell pepper add the jalapenos, garlic, salt, peppercorns and blitz into a coarse paste. 

6

Heat a skillet with oil on medium flame, add the garlic and saute until it turns brown. 

7

Once the garlic is brown add the freshly ground roasted bell pepper puree, tomato puree, cream and bring it to a boil. check the taste and adjust the spices accordingly.

8

Turn off the flame and set aside. 

To make the Herbed Vegetables 

1

Heat a pan with oil on medium flame, add the vegetables - carrot, babycorn, yellow zucchini and mushrooms and pan roast for 8-10 minutes until the vegetables are cooked yet have a crunch in them. 

2

Sprinkle some salt and the herbs and mix well. 

3

To serve, in a platter spread the roasted red bell pepper sauce at the bottom and top with the herbed vegetables. 

4

Serve Herbed Vegetables In Roasted Bell Pepper Sauce Recipe along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe, Creamy Garlic Mashed Potatoes Recipe and Cucumber Honey Limeade Recipe for a complete meal.