Roasted Red-Pepper Ketchup (0 PTS)

Recipe Ingredients

2		Red bell peppers
1/2		Red onion
2		Garlic cloves - unpeeled
2 tablespoons	30ml	Grated Parmesan cheese
1 teaspoon	5ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Preheat the oven to 500F. Line a jelly-roll pan with foil. Arrange peppers

and onion in the pan; then roast them for 10 minutes, Add the garlic to the

pan, turn the peppers, and continue baking until the vegetables are

softened, about 10 minutes longer.

Remove the vegetables from the oven and wrap them in the foil, making

a tight seal. Let stand for 10 minutes.

Unwrap the foil. Peel the peppers and remove their stems and seeds. Peel

the onion and the garlic. Puree the peppers, onion, garlic, cheese, vinegar,

and salt in a food processor or blender.

Transfer the ketchup to a bowl and refrigerate, covered, until chilled, at

least 1 hour.

Per serving (1 tablespoon): 14 Calories, 0 g T Fat, 0 g Sat Fat, 1 mg Chol,

59 mg Sod, 2 g Carb, 0 g Fib, 1 g Prot, 22 mg Calc.

To give this ketchup extra kick, add hot pepper sauce to taste. You can

make a double batch and store it in a plastic squirt bottle in your

refrigerator for up to one week. Use it as a quick, flavor splash with

scrambled egg whites or egg substitute, or drizzle it over mixed baby

greens.

S(Formatted by):

"KES on 9/5/00"

Copyright:

"2000 Weight Watchers International"

Source:
Weight Watchers, July/August 2000

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