Instructions: With all the discussion of grilled vegetables of late, I thought this recipe might be a good accompaniment. It is from the May 96 issue of Gourmet - unaltered. Lin (nervous first poster)

In a blender puree all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. (May be made 2 days ahead and chilled, covered.)

Spread on 1 side of each bread slice and grill, sofrito side down, on a Pam sprayed rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. 6 servings (2 slices), each about 124.5 calories and .7 grams

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