Balsamic Vinegar Roasted Red Pepper Sauce

Balsamic Vinegar Roasted Red Pepper Sauce

Ingredients:
7 oz jar roasted red peppers
clove garlic
1/2 sm onion, chopped
1 T olive oil
1 T balsamic vinegar
parsley, Old Bay seasoning, basil
1 T heavy cream
1 t butter
1/2 cup zucchini
Process red peppers with juice and garlic in food processor. In oil, sauté onions and
zucchini. Add spices. Add vinegar and cook 1 minute until liquid absorbed. Add pepper
puree and stir. Add 1 t butter and stir until melted. Add heavy cream and stir. Can serve
over pork, fish or chicken.
Total: 21 carb, (14 NET carb)
Serves 2 @ 7 NET carbs
39
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