1 large yellow bell pepper, about 10 oz., roasted and peeled with stem and seeds discarded
\n1 T. olive oil
\n3 medium ripe tomatoes, thinly sliced crosswise into 6 slices each
\n4 oz. part skim mozzarella cheese, cut into 12 thin rounds
\n1 T. fresh oregano leaves<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 99
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n