A perfect light and healthful appetizer to nibble on.
Zucchini Crudite with Romesco Sauce
2 medium red peppers
1 tablespoon extra virgin olive oil
1 tablespoon slivered almonds
1 garlic clove
1 plum tomato
1/2 slice whole wheat bread
2 teaspoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon paprika
2 medium zucchini, cut in 2 1/2-inch “fingers”
- Place the red peppers under the broiler, on the grill or directly on the stove burner flame, until skin begins to char, about 3 minutes. Turn the peppers until each side chars (a total of about 12 minutes); transfer to a bowl and drape with plastic wrap or a towel for 10 minutes. Peel the charred skin and remove the seeds, ribs and stems.
- Combine the oil, almonds, and garlic in a blender or food processor and run the machine until the garlic is minced. Add the tomato, bread, vinegar, salt and paprika, and puree. Taste and add salt and pepper if desired.
- Serve as a dipping sauce for the zucchini sticks.
Makes 4 servings (about 1 cup Romesco)
82 calories, 3 g protein, 9 g carbohydrates, 3 g fiber, 5 g fat, 1 g sat fat, 175 mg sodium