- 2 (large) red bell peppers, halved, cored and seeded
- 1 (large) tomato, halved
- 1/2 (medium) onion, thickly sliced
- 1/4 cup almonds, raw
- 1/2 teaspoon crushed red pepper
- calories 35
- fat 12 g
- satfat .1 g
- carbohydrate 5 g
- fiber 1 g
- protein 1 g
How to Make It
Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.