Tomato and Mozzarella Stacks with Yellow Pepper
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Ingredients: 1 large yellow bell pepper, roasted and peeled with stem and seeds discarded 1 TBS olive oil 3 medium ripe tomatoes, thinly sliced crosswise into 6 slices each 4 ounces part-skim mozzarella cheese, cut into 12 thin rounds 1 TBS fresh oregano leaves
Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1⁄6 of the mixture onto each of 6 salad plates, forming thin puddles. Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold. Diabetic exchanges: 1 medium fat protein, 1⁄2 carbohydrate (1 vegetable)
(This recipe was contributed as part of a "Cook of the Week" feature.)