Fresh Vegetable Antipasto
(makes 4 servings)
|1||8-ounce (240 g) red bell pepper|
|12||pencil-thin asparagus spears, about 4 ounces (20 g) total, woody ends removed|
|4||ounces (120 g) fresh mushrooms, cleaned|
|olive oil cooking spray|
|3||small curls Paremesan cheese|
|2||tablespoons (30 ml0 balsamic vinegar|
|freshly ground pepper|
|fresh baasil for garnish (optional)|
- Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.
- Place the asparagus and mushrooms on a foil-lined cookie sheet. Lightly coat with cooking spray and broil, turning often, until cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.
- Spray the venetables with cooking spray and drizzle with the vinegar. Grate pepper on top and garnish with fresh basil, if using.
|Per serving:||33 calories (6% calories from fat), 2 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 5 mg sodium|
|Diabetic exchanges:||1 vegetable|