Cathy Wolz
A heaping platter of colorful raw vegetables will be eaten in no time when you serve it with aioli dipping sauce.
Our Red Pepper Aioli, featured in today’s Health-e-Recipe, is based on a garlicky sauce that originated in Southern France. Luckily, you don’t have to spend time making your own mayonnaise. Just pick up a jar of low-fat mayo and focus instead on the roasted red pepper, which provides color, fiber and vitamin C –and a sweet warm taste that is unique.
Bell peppers are actually fruit — the lighter their color, the sweeter they taste. Red peppers have twice as much vitamin C and eight times more beta-carotene than green peppers because they stay on the vine longer. Reds also contain the phytochemical lycopene which research suggests may be linked with lower risk of prostate cancer. Our Health-e-Recipe lists an array of fresh vegetables to dip – but you can turn it into a pepper festival and add yellow, orange and green bell pepper strips.
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