1 (4 oz) jar roasted red peppers, rinsed, drained |
1 oz |
$2.19 per pound
|
$0.14 |
1 tbsp + 1 tsp olive oil, divided |
7/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
1 tbsp + 1 tsp red wine vinegar, divided |
7/8 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
1 tsp ground cumin |
1/4 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.03 |
1/2 tsp granulated sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
1-1/4 tsp garlic powder |
1/3 teaspoon |
$2.99 per 3 ounces
|
$0.03 |
1/4 tsp crushed red pepper |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
2 tsp paprika |
1/2 teaspoon |
$1.79 per ounce
|
$0.07 |
1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
1 medium size yellow summer squash, halved crosswise, cut lengthwise |
1/4 summer squash |
$1.49 per pound
|
$0.16 |
1 medium size zucchini, halved crosswise, cut lengthwise into 1/4-inch thick slices |
1/4 zucchini |
$1.99 per pound
|
$0.21 |
Total per Serving |
$0.75 |
Total Recipe |
$3.01 |