Fat Free Roasted Red Pepper, Chili and Rosemary Dressing

recipe ingredients
1 large red bell pepper
1 red chili pepper
1 very small potato, about 1 ounce
1/2 clove garlic
1 tsp. honey
1 Tbsp. chopped fresh rosemary
1 tsp. english mustard
1 Tbsp. lemon juice
1 tsp. white wine vinegar
1 dash salt
1 dash black pepper

recipe directions
Preheat oven to 450*F (230*C or gas mark 8). Put the bell pepper, chili pepper, and potato on a baking sheet and roast until bell pepper skin is blackened and the potato is cooked. Halve the pepper over a plate to collect the juice. Pull off the stalk and scrape out the seeds. Puree all ingredients in a blender or food processor, then pass through a fine seive if pulp remains. Season to taste with salt and pepper.

Nutrients per 1/4 of recipe.

Other Suggested Recipes:

• Roasted Red Pepper Dip
• Oven Roasted Vegetables with Italian Dressing
• Roasted Potatoes with Rosemary and Goat Cheese
• Roasted Red Pepper Spread
• Roasted Red Pepper Lentil Bisque