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 |
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