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Ingredients
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2 large Roma (plum) tomatoes, halved
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1 large green bell pepper, halved and seeded
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1 white onion, halved
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1 head garlic, halved crosswise
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2 tablespoons olive oil, or as needed
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¼ teaspoon garlic powder, or to taste
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sea salt to taste
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ground black pepper to taste
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1 ½ cups mayonnaise
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1 teaspoon ground dried chipotle pepper
Directions
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
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Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
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Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.
Nutrition Facts (per serving)
117 | Calories |
12g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 117 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 9% |
Cholesterol 5mg | 2% |
Sodium 93mg | 4% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 7mg | 8% |
Calcium 8mg | 1% |
Iron 0mg | 2% |
Potassium 45mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.