| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Red or yellow bell peppers; (or one of each) |
| 3 |
tb |
Extra virgin olive oil |
| 1 1/2 |
tb |
Balsamic vinegar |
| 1 |
sm |
Clov garlic; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
oz |
Goat cheese; crumbled |
| 1 1/2 |
tb |
Chopped fresh basil |
|
|
OR 1 tsp. dried |
| 1 |
|
Round foccacia bread; (8 to 10 inches) |
|
|
OR onion foccacia bread |
| 1 |
c |
Shredded romaine lettuce; packed |
INSTRUCTIONS
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 1 1/4-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.
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