Ingredients
- 24 oz jarred roasted red peppers (water-packed), undrained
- 2 medium garlic cloves, minced
- 1 Tbsp ginger root, fresh, minced
- 2 tsp Dijon mustard
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 medium yellow pepper, diced
- 1 cup mushrooms, diced
- 1/4 cup basil, fresh, chopped
Directions
- In a blender or food processor, combine roasted peppers, garlic, ginger
and mustard. Purée until smooth; season to taste with salt and pepper.
- Transfer mixture to a large bowl and fold in remaining ingredients. Yields
about 1/4 cup per serving.
Serves | 8
POINTS per serving | 1
|