olive oil cooking spray
3 C. canned cannellini beans, drained and rinsed well
1 to 2 garlic cloves, minced
3 plum tomatoes, 9 ounces, seeded and thinly sliced lengthwise
4 ounces portobello mushrooms, thinly sliced
6 ounces sugar snap peas, strings removed
1 1/2 T. red wine vinegar
1 T. olive oil
1 T. chopped fresh flat-leaf parsley
freshly ground pepper
4 4-ounce ostrich filets
olive oil cooking spray
freshly ground pepper

Preheat oven to 425°F. Spray a 9 X 13-inch (22.5 X 32.5 cm) baking pan with cooking spray. Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper. Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked. While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each filet into thin slices. To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich filet in the center.

Yield: 4 servings
Calories: 380
Fat: 6g
Fiber: 10g