Grilled Veggie Breakfast Sauce is a smooth savory spread made from grilled bell peppers, zucchini, onion, and garlic blended with olive oil and lemon juice. The sauce adds smoky flavor to eggs, low carb toast, and breakfast bowls while remaining light and vegetable based.
Ingredients
2 large red bell peppers sliced
1 medium zucchini sliced lengthwise
1 small red onion cut into wedges
3 garlic cloves peeled
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
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Preheat a grill pan or outdoor grill to medium heat.
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Lightly brush the bell peppers, zucchini, onion wedges, and garlic cloves with olive oil.
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Place vegetables on the grill and cook until softened with light char marks, about 8 to 12 minutes.
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Remove vegetables from heat and allow them to cool slightly.
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Transfer grilled vegetables to a blender or food processor.
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Add olive oil, lemon juice, salt, and black pepper.
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Blend until smooth, stopping to scrape the sides if needed.
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Add chopped parsley and pulse briefly to combine.
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Taste and adjust seasoning if desired.
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Serve warm or chilled as a breakfast spread or sauce.