Roasted Red Pepper & Tomato Casserole the Editors of Publications International, Ltd.
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 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|
- 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.
|Serving Size:||3 tomato slices with 2-1/2 tablespoons red pepper mixture|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||30 %|
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