Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 2000

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and cut into large strips.

  • Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.

  • Preheat oven to 375°.

  • Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil. Bake at 375° for 1 hour. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.

Nutrition Facts

324 calories; calories from fat 18%; fat 6.6g; saturated fat 0.9g; mono fat 3.1g; poly fat 1.7g; protein 12.8g; carbohydrates 58.5g; fiber 11g; iron 5.8mg; sodium 446mg; calcium 115mg.
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