Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Sized red bell pepper; |
1 medium | Sized green bell pepper; |
1 medium | Sized yellow bell pepper; |
½ cup | Creamy garlic dressing |
¼ teaspoon | Black pepper; |
2 teaspoons | Capers; rinsed, drained |
Preheat broiler. Place bell peppers under broiler and lightly char, turning to grill all sides. Remove from broiler to a paper bag.
Close bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master