1 cup drained roasted red peppers from jar
2/3 cup canned vegetable broth
2 oil-packed sun-dried tomato halves
1 tablespoon balsamic vinegar
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
This recipe yields about 1 1/4 cups.
Notes: Recipe from the article "Cooking For Health: A Menu From Moosewood" by Marie Simmons
