Enjoy the taste of summer throughout winter by freezing vegetables

By LYNNE ROSSETTO KASPER

Last update: August 19, 2009 - 10:44 AM

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ROASTED PEPPERS WITH GARLIC CROUTONS AND SUMMER HERBS

Serves 3 to 4 and doubles easily.

The peppers and olive topping will hold in the refrigerator a week, but add the bread and herbs just before serving.

• 8 herbed or oil-cured black olives (Nice, Moroccan, Kalamata or Sicilian), pitted and chopped

• 1 tbsp. red wine vinegar

• 4 large yellow and red bell peppers (2 each), halved or quartered, with seeds removed

• Extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

• 1 large garlic clove, minced

• 1 thick slice stale coarse bread (ciabatta, baguette or sourdough), cut into 1/4-in. cubes (about 1/3 c.)

• 2 tsp. chopped fresh Italian parsley

• 2 tsp. chopped fresh oregano

• 2 tsp. chopped fresh basil

Directions

In a medium bowl, blend together the olives and vinegar.

Place the bell peppers in a bowl and toss them with enough olive oil -- a couple of spoonfuls -- to lightly coat them. Place peppers on a hot grill or in a heated skillet over medium-high heat. Sprinkle them with salt and pepper. Cook about 2 minutes per side, or until they begin to soften. Transfer the peppers to the olive mixture.

Film the bottom of an 8- or 10-inch skillet with olive oil and place over medium heat. Add the garlic, bread cubes and salt and pepper, to taste. Stir constantly, toasting the bread to golden, about 3 minutes.

Add the fresh herbs at the last minute, so they're barely heated but their fragrance opens up. Immediately turn into a bowl.

To serve, arrange the peppers and olives on a platter. Spoon the croutons and herbs over them.

Nutrition information per serving of 4:

Calories 130 Fat 8 g Sodium 96 mg

Carbohydrates 13 g Saturated fat 1 g Calcium 31 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 1/2 fat.