Chile peppers and roasted garlic take the flavor of this homemade low-calorie guacamole and kick it up a notch.”
Ingredients
2 medium green sweet peppers
2 medium fresh poblano chile peppers (see Tip)
1 bulb garlic
½ teaspoon olive oil
2 medium ripe avocados, halved, seeded, peeled, and cut up
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon crushed red pepper
2 roma tomatoes, seeded and chopped
Directions
1Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the green peppers and chile peppers. (see Tip) Place pepper quarters, cut sides down, in the prepared pan. Cut off the top ½ inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
2Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
3In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and pulse with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
Roasting vegetables really brings out their intense flavor. This homemade dip recipe is great to serve at last-minute parties. Simply seasoned vegetables roast in just 20 minutes and are then blended with a touch of earthy balsamic vinegar and fragrant fresh rosemary, resulting in a delicious dip your guests will love.”
Ingredients
4 medium carrots, cut into 1-inch pieces
2 large red bell peppers, seeded and cut into 1-inch pieces
2 medium shallots, halved
3 cloves garlic
1 tablespoon olive oil
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh rosemary, plus additional sprigs for garnish
48 water crackers or 8 cups assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)
Directions
1Preheat oven to 425°F. Line a shallow roasting pan with foil. Place carrots, bell peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with ground pepper and salt. Cover with foil.
2Roast for 20 minutes. Uncover and stir the vegetables. Roast, uncovered, for 20 to 25 minutes more or until the vegetables are tender and lightly browned. Cool slightly on a wire rack.
3Transfer the vegetable mixture to a food processor. Add vinegar and the 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers or vegetable dippers.
Serve these peppers as an appetizer on crusty bread or layer them on a sandwich for an instant boost of flavor.”
Ingredients
1 large red bell pepper
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
Directions
1Preheat grill to high.
2Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
3Peel the pepper with your fingers. (It’s OK if a little skin is left behind. For the best flavor, don’t rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
4Combine the pepper with vinegar, oil, parsley and salt in a small bowl.
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