Ingredients
- 2 Red Bell Peppers cut into large strips (I got 5-6 strips per pepper)
- 1 Anaheim Pepper cut into strips (its less sharp than a jalapeno, if you can't find one at the grocery store, use 1/4 of a jalapeno)
- 2 Cups Tomatoes cut into 4s
- 1 small onion or 1/4-1/2 big onion, cut into strips
- 2 garlic cloves peeled and cut into 4s
- 2-4 Tbs Extra Virgin Olive Oil
- 1/2 cup low fat sour cream
- 1/2 cup low fat 1/2 and 1/2
- 1/4 cup fresh basil
- 1/2 tsp cornstarch
- 1 tsp salt and pepper
Instructions
- Preheat oven to 450. On a foil lined baking sheet place peppers and tomatoes skin side up, and scatter onion and garlic pieces throughout. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40 minutes.
- In a small bowl whisk together sour cream, 1/2 and 1/2 and cornstarch, whisk well so that there are no clumps. Put mixture in a food processor and add fresh basil. When the veggies are done, gently scoop entire contents into food processor and pulsate until everything is combined and sauce doesn't have any big vegetable chunks, there will be little veggie flecks...so good!