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Wednesday, July 1, 2009

[Healthy_Recipes_For_Diabetic_Friends] Roasted Vegetable Sauce - 16g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Roasted Vegetable Sauce

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell pepper -- or orange
1 small onion
1 small eggplant
2 tomatoes -- with skin removed
2 garlic cloves -- unpeeled
2 tablespoons olive oil -- (to 3)
1 tablespoon lemon juice
1/2 cup white bread crumbs

Cut the peppers, onion and eggplant in half, leaving the skins on, and, if necessary, remove any seeds and core. Place the vegetables cut-side down on a baking sheet with the garlic cloves. Place under a very hot broiler, or in a hot oven and cook until the skins are blackened and charred, and the flesh is tender.

Remove from heat and leave until cool enough ot handle, then peel off skins fro the peppers and onions.

Scoop the flesh fro the eggplant, and squeeze the flesh from the garlic.

Place all the vegetables in a blender or food processor and process to a very smooth puree, adding oil and lemon juice to taste. If you prefer a very smooth sauce, rub the puree through a fine sieve.

To thicken a vegetable puree, stir in a handful of fresh bread crumbs and process for fa few seconds to the desired consistency.

Makes 1 1/2 cups

Serve roasted vegetable sauce iwth [favorites]. If you prefer a sauce with more texture, simply process for a shorter time.

Source:
"Complete Book of Sauces, Salsas, Dips, Relishes, Marinades & Dressings, ed. Christine France, Lorenz Books"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"2000"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 118 Calories; 6g Fat (42.7% calories from fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 3339 0 0 0 0 0 0 0