1 large yellow bell pepper, about 10 oz., roasted and peeled with stem and seeds discarded
1 T. olive oil
3 medium ripe tomatoes, thinly sliced crosswise into 6 slices each
4 oz. part skim mozzarella cheese, cut into 12 thin rounds
1 T. 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.

Yield: 4 servings
Calories: 99
Fat: 6g
Fiber: 2g