Roasted Red Pepper Spread

http://www.eatingwell.com/recipes/roasted_red_pepper_spread.html

From EatingWell:  July/August 1996

Spread this roasted red pepper mayonnaise on grilled chicken or grilled pork sandwiches. It is also quite good on grilled zucchini.

1/2 cup | Active Time: 10 minutes | Total Time: 10 minutes

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

Preparation

1. 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.

Nutrition

Per tablespoon : 31 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 131 mg Sodium; 35 mg Potassium

Exchanges: 1/2 vegetable

Tips & Notes

• 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.