See Also: Roasted Red Pepper & Tomato Casserole(recipes)
Roasted Pepper and Sourdough Brunch Casserole(recipes)
Roasted Pepper & Tomato Salsa(recipes)
Warm salad of roasted pepper, broccoli and tomato(recipes)
Beef Casserole with Sweet Pepper and Eggplant(recipes)
Chunky Beef and Pepper Casserole with Noodles(recipes)
Roasted Pepper Sauce(recipes)
Marinated Roasted Pepper Tapas(recipes)
Roasted Sweet Pepper Tapas(recipes)
Roasted Shanghai Pepper Salad(recipes)

Roasted Red Pepper & Tomato Casserole (recipes)


Roasted Red Pepper & Tomato Casserole

Yield: Makes 6 servings



Ingredients:



1jar (12 ounces) roasted red peppers, drained

1-1/2teaspoons red wine vinegar

1teaspoon olive oil

1clove garlic, minced

1/4teaspoon salt

1/4teaspoon black pepper

1/3cup grated Parmesan cheese, divided

3medium fresh tomatoes (about 1-1/2 pounds), sliced

1/2cup (about 1 ounce) herb-flavored croutons, crushed









Preparation:





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







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