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Roasted Red Pepper Spread

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  1/2 cup
Spread this roasted red pepper mayonnaise on grilled chicken or grilled pork sandwiches. It is also quite good on grilled zucchini.
RECIPE INGREDIENTS
1   roasted red pepper (see Tip)
1/2 cup  reduced-fat mayonnaise
1 clove  garlic
1 tablespoon  chopped scallions
1 teaspoon  tomato paste
1/2 teaspoon  lemon juice
1/4 teaspoon  ground cumin

Tip: : To oven-roast bell peppers:
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
DIRECTIONS
Blot dry the roasted red pepper. Chop to a paste and stir into mayonnaise. Mash garlic to a paste and add to the mayonnaise along with scallions, tomato paste, lemon juice and cumin.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   1/2 cup
Calories: 31
Fat. Total: 2g
Sodium: 131mg
Carbohydrates, Total: 3g
Fat, Saturated: 1g
% Cal. from Fat: 58%
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