| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime5 |
20 |
servings |
INGREDIENTS
| 4 |
lg |
Red and/or yellow bell peppers |
| 6 |
|
Cloves garlic; thinly sliced |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Salt; or to taste |
| 1/8 |
ts |
Sugar |
|
|
Crumbled blue cheese; (optional) |
|
|
Toasted bread rounds for serving |
| 20 |
|
SERVINGS LACTO/VEGAN |
INSTRUCTIONS
A tray of toasted bread rounds topped with colorful roasted peppers makes
an attractive finger food. The crumbled blue cheese adds a tangy flavor.
Roast peppers over a gas flame, or under broiler, turning, until charred
all over. Place in paper bag and allow to steam and cool for 20 minutes.
Scrape off blackened skin and remove and discard cores, seeds and ribs.
Drain peppers, saving juice. Chop peppers coarsely.
In large skillet, heat oil over medium heat. Add garlic and cook, stirring
often, until soft and just beginning to color, about 5 minutes. Add roasted
peppers and 1 to 2 tablespoons reserved juice from drained peppers. Reduce
heat to low, cover and cook, stirring occasionally, for 20 minutes. (If
peppers start to dry out, add more reserved juice as needed.) Add paprika,
salt and sugar and mix well. Cover and cook, stirring occasionally, until
peppers are very tender, about 15 minutes. Remove from heat and cool.
To serve, place roasted peppers on toasted bread rounds and top with
crumbled cheese if desired.
PER SERVING: 23 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0
CHOL.; 59MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times Magazine, December 1997, page 46
Converted by MM_Buster v2.0l.
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