Serves: 8
4 red bell peppers -
roasted, peeled and cut into strips (reserve 1/2 cup)
½ cup onions - chopped
2 cloves garlic - minced
½ cup white wine
½ cup vegetable bouillon cube, broth
1 teaspoon fresh thyme - chopped
Pinch salt
Pinch black pepper
In large skillet, combine red pepper strips, onion, garlic
and wine. Cover and cook over
medium-low heat until onion is very tender, about 20 minutes. Transfer mixture to food processor. Add broth and process until pureed. Return puree to skillet. Simmer until mixture is reduced to 1 1/2
cups, stirring, about 15 minutes. Stir
in reserved pepper strips and thyme.
Season sauce with salt and pepper.
Per 1/2 cup serving:
27 cal.; 1G protein; 0 total fat; 4 G carbohydrates.; 0 cholesterol.;
9mg sod.; 1G fiber