Sofrito grilled bread

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

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