mrszotz
09-11-2001, 06:05 PM
Here is a recipe from the Weight Watchers Annual Recipes for Success 2000.
~Mary~
GRILLED-VEGETABLE SALSA
6 servings (1/2 cup)
1 point per serving
1 pound red bell peppers
1 pound yellow bell peppers
1 pound green bell peppers
cooking spray
2 portobello mushroom caps (about 8oz)
1 medium red onion, cut into 1/2-inch-thick slices
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cut each bell pepper in half; discard stems, seeds, and membranes.
2. Prepare grill. Place bell pepper halves, skin side down, on grill rack coated with cooking spray. Add mushrooms caps and onion slices to rack; cover and grill 20 minutes or until vegetables are tender, turning mushrooms caps and onions after 10 minutes (do not turn bell pepper halves). Remove vegetables from grill rack. Set mushroom caps and onions aside. Place bell peppers halves in a large zip-top plastic bag immediately; seal bag and let stand 15 minutes.
3. Peel bell peppers halves, and coarsely chop. Coarsely chop mushroom caps and onion slices. Combine chopped vegetables, thyme, and remaining ingredients in a bowl; stir well. Serve warm or at room temperature.
Points: 1. Exchanges: 2 vegetables.
Per serving:
calories - 57
fat - 0.8 grams
fiber - 3.3 grams
~Mary~
GRILLED-VEGETABLE SALSA
6 servings (1/2 cup)
1 point per serving
1 pound red bell peppers
1 pound yellow bell peppers
1 pound green bell peppers
cooking spray
2 portobello mushroom caps (about 8oz)
1 medium red onion, cut into 1/2-inch-thick slices
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cut each bell pepper in half; discard stems, seeds, and membranes.
2. Prepare grill. Place bell pepper halves, skin side down, on grill rack coated with cooking spray. Add mushrooms caps and onion slices to rack; cover and grill 20 minutes or until vegetables are tender, turning mushrooms caps and onions after 10 minutes (do not turn bell pepper halves). Remove vegetables from grill rack. Set mushroom caps and onions aside. Place bell peppers halves in a large zip-top plastic bag immediately; seal bag and let stand 15 minutes.
3. Peel bell peppers halves, and coarsely chop. Coarsely chop mushroom caps and onion slices. Combine chopped vegetables, thyme, and remaining ingredients in a bowl; stir well. Serve warm or at room temperature.
Points: 1. Exchanges: 2 vegetables.
Per serving:
calories - 57
fat - 0.8 grams
fiber - 3.3 grams