Yield: 18 Servings
|3 mediums||Green peppers|
|2||7 oz cans artichoke hearts|
|6 teaspoons||Olive oil|
|2||Cloves garlic; minced|
|¼ cup||Chopped parsley|
|2 tablespoons||Capers in vinegar|
|⅛ teaspoon||White pepper|
Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion, and tomatoes in a covered dish and roast for 60 minutes. Allow the vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.
Heat 1 teaspoon of the olive oil in a small skillet and saut the garlic for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the lemons and add the juice to the remaining oil. Mix this well with the garlic; then pour over the vegetables. Toss gently to coat and refrigerate before serving. Garnish with sliced egg.
18 servings/Serving size: ½ cup Recipe for Saturday, 4/18/98
Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this week's healthy recipes. Today's recipe is from the cookbook How to Cook for People with Diabetes.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Exchanges: Vegetable Exchange -- 1 Fat Exchange -- ½ Calories -- 51 Calories from Fat -- 18 Total Fat -- 2g Cholesterol -- 15mg Sodium -- 58mg Carbohydrate -- 8g Dietary Fiber -- 1g Protein -- 2g Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/19/98 Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 19, 1998