Easy Roasted Red Pepper & Tomato Casserole Recipe

Roasted Red Pepper & Tomato Casserole

YIELD Makes 6 servings

INGREDIENTS

1 jar (12 ounces) roasted red peppers, drained 1‑1/2 teaspoons red wine vinegar 1 teaspoon olive oil 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup grated Parmesan cheese, divided 3 medium fresh tomatoes (about 1-1/2 pounds), sliced 1/2 cup (about 1 ounce) herb-flavored croutons, crushed

PREPARATION:

Microwave Directions

1. Combine red peppers, vinegar, oil, garlic, salt and black pepper in food processor. Cover; process, using on/off pulsing action, 1 minute or until slightly chunky. Reserve 2 tablespoons cheese. Stir remaining cheese into red pepper mixture.
2. Arrange tomato slices in 8-inch round microwavable baking dish; microwave on HIGH 1 minute. Spoon red pepper mixture on top; microwave on HIGH 2 to 3 minutes or until tomatoes are slightly softened.
3. Sprinkle with reserved 2 tablespoons cheese and croutons.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 3 tomato slices with 2-1/2 tablespoons red pepper mixture Fiber 1 g Carbohydrate 9 g Cholesterol 3 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 30 % Calories 80 Protein 3 g Sodium 342 mg DIETARY EXCHANGE: Fat 1/2 Vegetable 2