Instructions: Roast the pimento over an open flame or on a rack in the oven until the skin has blackened and blistered. Remove from oven and wrap in a wet towel and let stand 10 minutes. Then peel off the outer layer of skin and remove the stem and seeds. Place pimento in a food processor with a metal blade.

Add the carrot, broccoli, zucchini, radishes, and pecans and chop finely.

Add the cream cheese, cayenne, and lemon juice and process until smooth.

Spoon the mixture into a mold or freezer-safe bowl and freeze. Un-mold by placing the mold or bowl in a small amount of hot water and gently moving the mold around until the pate loosens. Turn out onto a plate and carefully slice. To serve, place a lettuce leaf on a salad plate and place a slice of pate in the center of the lettuce.

SERVING SUGGESTIONS: Garnish with carrot sticks, marinated artichoke hearts, and olives, and serve with dark bread or slices of French bread.

Or serve this pate with crackers or melba toast for a cocktail party.

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