Mini Vegetables in Yellow Pepper Sauce
4 servings
40 minutes
Mini vegetables in yellow pepper sauce are a vibrant and rich dish inspired by Italian cuisine. The sauce made from roasted sweet peppers mixed with olive oil and white balsamic vinegar gives the vegetables a soft sweetness with a slight tang. The variety of textures—from crunchy green beans to tender cherry tomatoes—makes each forkful of this dish engaging. It is perfect as a light appetizer or fresh side dish for main courses. Italians value simplicity and the natural taste of ingredients, and this recipe reflects that philosophy—vegetables are cooked separately to retain their bright flavors and health benefits. It's a great way to enjoy seasonal vegetables with minimal processing but maximum flavor richness.
1
Wash the pepper, dry it, and bake for 20 minutes in an oven preheated to 180 degrees (or 5 minutes in a microwave). Then wrap it in paper, let it cool, peel off the skin, remove the juice and seeds, and mix the pulp with oil and vinegar. Season with salt and pepper.
- Yellow bell pepper: 1 piece
- Olive oil: 6 tablespoons
- White balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Wash the vegetables (zucchini, turnip, carrot, beet, green beans, red onion), peel, cut into quarters if needed, and boil separately in salted boiling water for 5-10 minutes depending on size. Place the cooked vegetables in cold water to keep them firm and crunchy.
- Mini vegetables: 1 kg
3
Cut the tomatoes in half, mix with vegetables, and drizzle with pepper sauce.
- Red cherry tomatoes: 200 g