Instructions: Bake bell peppers on an aluminum foil-lined baking sheet at 500 degrees for 20 minutes or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.

Saute shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill.

Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth.

This recipe yields 2 1/4 cups.

Comments: Serve over salad greens, or drizzle over grilled fish or chicken.

Yield: 2 1/4 cups

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