Title: Sofrito Grilled Bread
Categories: None
Yield: 1 Servings

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.
Posted by Michelle Dick, FATFREE listowner, while list was down.

From: Linda Kemp 5039

Date: Fri, 31 May 96 11:55:05 PDT