1 lg. Spanish Onion, halved
1 lg. Red Bell Pepper
2 cloves Garlic
18 sun-dried Tomato Halves (dry pack)
2 T plus 2 tsp. Olive Oil
2 T. Lemon Juice
1 T. Balsamic Vinegar
2 tsp. Dijon Mustard
1 tsp. Fennel Seed

Preheat broiler. On baking sheet lined with heavy duty foil arrange onion cut-side down, bell pepper and garlic and broil 3 inches from heat, turning pepper frequently, until all vegetables are charred. Let stand until cool enough to handle, 15-20 minutes. Peel onion, garlic and bell pepper; remove and discard seeds and membranes from bell pepper. In food processor combine onion, bell pepper, garlic and remaining ingredients except olive oil. Slowly pour oil into processor as it whirls; transfer resulting smooth paste into a small bowl and refrigerate until ready to use.

Yield: 8 servings
Serving Size: 1/3 C.

Calories: 81
Fat: 5g
Fiber: 1g

Comments off on this entry. I have deleted 47 from spammers on this entry alone, so I am seeing if turning it off moves them somewhere else, or just to another entry on my site. Damned spammers.