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Roasted Red Pepper Tomato Casserole
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Publications International, Ltd., the Editors of. "Roasted Red Pepper Tomato Casserole." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-red-pepper-tomato-casserole-recipe.htm> 13 October 2008.
Roasted Red Pepper & Tomato Casserole
Yield: Makes 6 servings
Ingredients:
1
jar (12 ounces) roasted red peppers, drained
1-1/2
teaspoons red wine vinegar
1
teaspoon olive oil
1
clove garlic, minced
1/4
teaspoon salt
1/4
teaspoon black pepper
1/3
cup grated Parmesan cheese, divided
3
medium fresh tomatoes (about 1-1/2 pounds), sliced
1/2
cup (about 1 ounce) herb-flavored croutons, crushed
Preparation:
1.
Combine red peppers, vinegar, oil, garlic, salt and black pepper in food processor. Cover; process, using on/off pulsing action, 1 minute or until slightly chunky. Reserve 2 tablespoons cheese. Stir remaining cheese into red pepper mixture.
2.
Arrange tomato slices in 8-inch round microwavable baking dish; microwave on HIGH 1 minute. Spoon red pepper mixture on top; microwave on HIGH 2 to 3 minutes or until tomatoes are slightly softened.
3.
Sprinkle with reserved 2 tablespoons cheese and croutons.
Nutritional Information:
| Serving Size: 3 tomato slices with 2-1/2 tablespoons red pepper mixture | |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 3 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 30 % |
| Calories | 80 |
| Protein | 3 g |
| Sodium | 342 mg |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2 |
This recipe appears in: Vegetable Side Dish
