TLC Cooking "Roasted Red Pepper & Tomato Casserole"

Roasted Red Pepper Tomato Casserole

Roasted Red Pepper & Tomato Casserole

YIELD Makes 6 servings
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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

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.

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