Yield: 1 Servings
|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