Roasted Red Pepper Spread

From EatingWell: July/August 1996 — Subscribe to EatingWell Magazine Today!

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

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin C (33% daily value).

Exchanges: 1/2 vegetable

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