Fresh Vegetable Antipasto
Ingredients:
1 8-ounce red bell pepper
12 pencil-thin asparagus
spears, about 4 ounces total, woody ends removed
4 ounces fresh mushrooms,
cleaned
olive oil cooking spray
3 small curls Paremesan
cheese
2 tablespoons balsamic vinegar
freshly ground pepper
fresh baasil for garnish
(optional)
Instructions:
Preheat the broiler. Place
the pepper under the broiler and char on all sides. Remove from oven and
place pepper in a closed paper bag to sweat until cool enough to handle.
Place under running cold water, slip off the skin, and remove the seeds.
Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.
Place the asparagus and mushrooms
on a foil-lined cookie sheet. Lightly coat with cooking spray and broil,
turning often, until cooked al dente. Transfer asparagus and mushrooms
to the antipast dish. Top with cheese curls.
Spray the venetables with
cooking spray and drizzle with the vinegar. Grate pepper on top and garnish
with fresh basil, if using.
Servings: 4
Nutrition Facts:
Amount Per Serving:
Calories 33
Fat 0 g, Cholesterol 0 mg,
Sodium 5 mg,
Courtesy Of: http://www.diabetic-recipes.com/
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