(makes 12 servings)
|2||large red bell peppers, roasted|
|2||large yellow bell peppers, roasted|
|2||tablespoons (30 ml) white wine vinegar|
|1||tablespoon (15 ml) olive oil|
|2||scallions, white part only, thinly sliced|
|2||tablespoons (7 g) chopped fresh thyme or 1/2 teaspoon (2.5 ml) crushed dried|
|2||tablespoons (8 g) chopped flat-leaf parsley|
|1/4||cup (45 g) chopped and pitted Niçoise olives|
|12||slices of baguette, 2 inches (5 cm) wide|
|2||large cloves garlic, peeled and cut in half|
|3 to 4||green leaf lettuce leaves|
- Cut roasted bell peppers into long thin strips, removing and discarding seeds. Place in a large bowl.
- Whisk together vinegar, olive oil, scallions, thyme, and parsley. Add to bell pepper in bowl, and toss to coat evenly. Stir in olives and season with pepper. Cover, and refrigerate until ready to serve.
- Toast both sides of baguette. Rub with the cut side of the garlic.
- Arrange lettuce leaves in the center of a large serving platter. Top with bell pepper mixture and surround with toasted baguette slices. Provide a small spoon to serve the bell pepper strips onto the toast slices.
|Per serving:||127 calories (27% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 20 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 263 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1/2 fat|
Note: To roast peppers, preheat broiler. Place the bell peppers in a shallow baking pan. which has been lightly coated with olive oil cooking spray. Place under broiler about 2 to 3 inches (5 to 8 cm) from source of heat. Broil until skins are charred, turning occasionally. Remove peppers from oven and place in a large heavy-duty self-sealing plastic bag. Steam for 15 minutes. Remove and cool until you can handle them easily. Peel peppers.