Serves 2 to 4.
Note: This simple dish of peak season tomatoes, peppers, basil and fresh cheese satisfies even the most sophisticated palate. Roasting thin strips of lemon in with the vegetables adds a little crunch and infuses the olive oil with citrusy notes. From Beth Dooley.
• 1 pint (2 c.) mixed cherry tomatoes
• 2 to 3 bell peppers
• 5 to 6 long, thin strips fresh lemon peel
• 1/4 c. extra-virgin olive oil
• 4 to 5 oz. fresh mozzarella, drained and sliced
• Fresh basil for garnish
• Drizzle of fresh lemon juice
• Sprinkle of coarse sea salt
Preheat oven to 400 degrees.
If the tomatoes are large, cut in half.
Halve the peppers, remove the veins and seeds and cut into 2-inch chunks.
In a large bowl, toss the tomatoes, peppers, and lemon peel with enough oil to generously coat. Place on baking sheets and roast until the tomatoes are beginning to blister and the peppers are shriveled and beginning to brown at the edges, about 15 to 20 minutes.
Arrange the mozzarella on a platter or individual plates, then top with the vegetables and citrus; garnish with the basil. Drizzle with lemon juice. Sprinkle with coarse salt just before serving.
Nutrition information per serving:
Fat 18 g
Sodium 175 mg
Carbohydrates 7 g
Saturated fat 5 g
Total sugars 4 g
Protein 6 g
Cholesterol 15 mg
Dietary fiber 2 g
Exchanges per serving: 1 vegetable, ½ high-fat protein, 2 ½ fat.