Roasted Red Pepper Tomato Casserole

Roasted Red Pepper & Tomato Casserole

Roasted Red Pepper & Tomato Casserole


Makes 6 servings


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


  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
Calories 80
Calories from Fat 30 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 3 mg
Carbohydrate 9 g
Fiber 1 g
Protein 3 g
Sodium 342 mg

Dietary Exchange

Vegetable 2
Fat 1/2

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