2 red or yellow bell peppers (or one of each)
3 Tbs extra virgin olive oil
1-1/2 Tbs. balsamic vinegar
1 small clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz goat cheese, crumbled
1-1/2 Tbs. chopped fresh basil (or 1 tsp. dried)
1 round (8-10 inches) foccacia bread or onion foccacia bread, or a French bread baguette
1 cup packed, shredded romaine lettuce
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Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on
foil-lined baking sheet. Broil 3-4” from heat until skin is evenly blackened, 8-12 minutes. Wrap peppers in boil from pan; let
stand 15 minutes.
Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform
pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours.
In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix
well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange
romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to
serve. Makes 16.
PER WEDGE: 66 calories; 3 gm protein; 3 gm fat; 8 gm carb.; 3 mg chol.; 109 mg sodium; 1 gm fiber.
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