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Roasted Red Pepper Tomato Casserole
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the Editors of Publications International, Ltd.. "Roasted Red Pepper Tomato Casserole" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-red-pepper-tomato-casserole-recipe.htm> 11 February 2012.
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Roasted Red Pepper & Tomato Casserole
YIELD Makes 6 servings
See Cooking Videos
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:
Microwave Directions
- 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.
- 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.
- Sprinkle with reserved 2 tablespoons cheese and croutons.
This recipe appears in:
Vegetable Side Dish
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 |
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