PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES MAKES 4 SERVINGS MUFA: OLIVES, OLIVE OIL PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES MAKES 4 SERVINGS MUFA: OLIVES, OLIVE OIL
This lively dish goes with just about everything. If you prefer to broil the peppers, line a broiler-pan rack with foil and coat it with cooking spray. Broil the peppers, skin side up, 4″ from the heat, for 10 to 12 minutes, or until the skin is charred in spots.
4 large red, yellow, or green bell peppers, each cut lengthwise into 4 panels
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh basil
20 oil-cured black olives, pitted and coarsely chopped
2 tablespoons reduced-fat goat cheese, crumbled
1. Coat a grill rack with cooking spray and preheat the grill to medium-high. Grill the peppers for 10 to 12 minutes, turning occasionally, or until the peppers are softened and charred in spots. Transfer to a work surface and let cool.
2. When cool enough to handle, peel the peppers and place them on a large plate. Drizzle with the oil, turning to coat. Top with the basil and olives, and sprinkle with the goat cheese.
Nutrition per serving: 139 calories, 3 g protein, 12 g carbohydrates, 10 g total fat, 1 g saturated fat, 3 g fiber, 172 mg sodium
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Serve with 4 ounces thinly sliced broiled flank steak (218) and 1 clementine (35). TOTAL MEAL: 392 calories |