2 POINTS
per serving

Ingredients:

2 medium red bell peppers
1 French bread loaf, about 14 inches long
1/4 cup plus 2 tablespoons prepared fat-free Italian dressing, divided
1 small red onion, very thinly sliced
8 large fresh basil leaves
3 ounces Swiss cheese, very thinly sliced

Instructions:

Preheat oven to 425°F. Cover large baking sheet with foil.
To roast bell peppers, cut peppers in half; remove stems, seeds and membranes. Place peppers, cut sides down, on prepared baking sheet. Bake 20 to 25 minutes or until skins are browned, turning occasionally.

Transfer peppers from baking sheet to paper bag; close bag tightly. Let stand 10 minutes or until peppers are cool enough to handle and skins are loosened. Peel off skins using sharp knife; discard skins. Cut peppers into strips.

Trim ends from bread; discard. Cut loaf lengthwise in half. Remove soft insides of loaf; reserve removed bread for another use.
Brush 1/4 cup Italian dressing evenly onto cut sides of bread. Arrange pepper strips in even layer in bottom half of loaf; top with even layer of onion. Brush onion with remaining 2 tablespoons Italian dressing; top with layer of basil and cheese. Replace bread top. Wrap loaf tightly in heavy-duty plastic wrap; refrigerate at least 2 hours or overnight.

When ready to serve, cut loaf crosswise into 1-inch slices. Secure with wooden picks and garnish, if desired.

Yield: 12 servings
2 POINTS per serving

Nutritional Information:
Calories 98, Total Fat 3 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 14 g, Cholesterol 7 mg, Sodium 239 mg, Dietary Fiber 1 g