1 c Chopped red bell pepper
1/2 c Chopped onion
1/4 c Packed fresh coriander
-sprigs (washed well and
-spun dry)
2 Garlic cloves, minced
1 ts Dried oregano, crumbled
1/2 ts Cumin seeds
12 sl (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 124.5 calories and .7 grams
fat – 5% of calories from fat.
Yields
1 Servings
