Yield: 1 servings
|2 \N||Red or yellow bell peppers; (or one of each)|
|3 tablespoons||Extra virgin olive oil|
|1½ tablespoon||Balsamic vinegar|
|1 small||Clov garlic; minced|
|¼ teaspoon||Freshly ground black pepper|
|4 ounces||Goat cheese; crumbled|
|1½ tablespoon||Chopped fresh basil|
|\N \N||OR 1 tsp. dried|
|1 \N||Round foccacia bread; (8 to 10 inches)|
|\N \N||OR onion foccacia bread|
|1 cup||Shredded romaine lettuce; packed|
MAKES 16 LACTO
Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1¼-inch slices.
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 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil 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.
PER WEDGE: 66 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. FAT); 80 CARB.; 3MG CHOL.; 109MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 58 Converted by MM_Buster v2.0l.