| 2 lrg red bell peppers, roasted**. |
1/3 bell peppers |
$3.29 per pound
|
$0.40 |
| 2 x Jalapeno peppers, roasted**. |
1/3 jalapeno peppers |
$1.99 per pound
|
$0.02 |
| 2 sm zucchini, sliced lengthwise 1/4 inch and roasted**. |
1/3 zucchini |
$1.99 per pound
|
$0.17 |
| 1 lrg yellow onion, sliced in 14 inch rounds and roasted**. |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 1 head garlic, roasted**. |
1/6 head |
$4.00 per pound
|
$0.00 |
| 2 c. Swiss, Gruyere or possibly white cheddar cheese, grated coarse |
1/3 cup |
$2.59 per 8 ounces
|
$0.50 |
| 1 Tbsp. extra virgin extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1/2 cube butter |
0.08 cube |
$3.99 per 16 ounces
|
$0.00 |
| 1/2 c. heavy cream |
1 tablespoon |
$3.89 per pint
|
$0.16 |
| 1 x egg |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| 1 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp grnd pepper |
1/6 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| Â Â Roast the vegetables (**See vegetable section for roasting) Set aside and |
1/6 roast |
$8.49 per pound
|
$1.42 |
| Total per Serving |
$2.80 |
| Total Recipe |
$16.80 |
Suggestions?