Roasted Red Pepper Sauce


Serves: 8



4 red bell peppers - roasted, peeled and cut into strips (reserve 1/2 cup)

cup onions - chopped

2 cloves garlic - minced

cup white wine

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