Ingredients
24
24 servings
- •2 large Roma (plum) tomatoes, halved
- •1 large green bell pepper, halved and seeded
- •1 white onion, halved
- •1 head garlic, halved crosswise
- •2 tablespoons olive oil, or as needed
- •¼ teaspoon garlic powder, or to taste
- •sea salt to taste
- •ground black pepper to taste
- •1 ½ cups mayonnaise
- •1 teaspoon ground dried chipotle pepper
Instructions
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
- Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
- Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.
Nutritional Facts
Per 24 servings
- Calories: 117
- Carbohydrate: 2g
- Fat: 12g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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