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| 3 | Red Bell peppers |
| | Vegetable spray |
| 1 klein | onions diced |
| 2 klein | cloves garlic chopped |
| 3 gross | Tomatoes, peeled, seeded and chopped |
| 1 Prise | thyme chopped |
| 5 | basil leaves fresh |
| 1 Teelöffel | honey |
| | black pepper freshly ground |
| 8 | Shitake mushrooms - I used twice this amount (to 10) |
| | A little salt or lemon juice- I added |
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(by Hubert Keller in Dean Ornish's Eat More Weigh Less)
Preheat the broiler. Coat the peppers very lightly with the vegetable oilspray. Place under the broiler and roast, turning frequently until the= skin is blackened on all sides. When the peppers are completely charred, = cool them until they can be handled comfortably and peel off the skin. = Remove the stems, core and seeds. Chop the peppers and set them aside.
Lightly spray the bottem of a saucepan with the vegetable spray. Add thediced onion and simmer over medium heat stirring until translucent, about 11/2 minutes. Add the garlic, tomatoes, bell peppers, thyme, basil, honey= and black ground pepper. Cook over low heat for 15-20 minutes until the= bell pepper and tomato mixture starts to thicken; if the mixture seems to= be reducing too fast add 1 or 2 tablespoons of water. Transfer to a= blender or food processor and puree until completely smooth. Transfer to a= small saucepan and keep warm.
Trim the shitake mushrooms and slice. (book says to mince) Saute in a panand add freshly ground pepper.
Top the polenta with the bell pepper sauce and a few of the mushrooms.
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