Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Chopped red bell pepper |
½ cup | Chopped onion |
¼ cup | Packed fresh coriander sprigs (washed well and spun dry) |
2 \N | Garlic cloves, minced |
1 teaspoon | Dried oregano, crumbled |
½ teaspoon | Cumin seeds |
12 slices | (1/4-inch thick) nonfat country-style bread (12 oz total) |
With all the discussion of grilled vegetables of late, I thought this recipe might be a good accompaniment. It is from the May 96 issue of Gourmet - unaltered. Lin (nervous first poster) In a blender puree all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. (May be made 2 days ahead and chilled, covered.) Spread on 1 side of each bread slice and grill, sofrito side down, on a Pam sprayed rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. 6 servings (2 slices), each about 124½ calories and .7 grams fat - 5% of calories from fat.
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: Linda Kemp 5039<KEMP@...> Date: Fri, 31 May 96 11:55:05 PDT