A vegan adaptation of a poultry marinade. Red Pepper Spread is wonderful on toast or as a veggie dip.
6 large (or 8 medium) red bell peppers , scrubbed, seeded, and slivered
1 tablespoon salt or salt substitute
1 teaspoon freshly ground black pepper
2 heaping tablespoons tomato paste (preferably unsalted)
2 tablespoons olive oil
2 cloves garlic , crushed
In an oven-proof pan, spread the pepper slivers, add the salt and pepper, and cover lightly. Let stand at room temperature for 8 to 10 hours.
Remove the cover, add the tomato paste, and roast at 250-275 degrees for at least one hour, stirring often. Remove from oven and puree in a food processor while adding oil slowly along with crushed garlic.
Cool and serve.
Recipe makes 1 cup (8 servings).
Serving size: 2 tablespoons
Calories: 68; Total Fat: 4g; Sodium: 878mg; Carbohydrates: 9g; Fiber: 3g; Protein: 1g; Potassium: 703mg
Did You Know?
One-half cup of chopped fresh bell pepper has only 15 calories. One pepper provides as much as 150-percent of the recommended daily allowance (RDA) of vitamin C.
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