Fat Free Roasted Red Pepper, Chili and Rosemary Dressing

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
28 0 0 1 1 85 7 0

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.


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