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:
Calories130Fat8 gSodium96 mg
Carbohydrates13 gSaturated fat1 gCalcium31 mg
Protein2 gCholesterol0 mgDietary fiber3 g
Diabetic exchanges per serving: 2 vegetable, 1 1/2 fat.
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