May 30, 2006

Something from Weight Watchers

Grilled Eggplant and Tomato with Basil
by Weight Watchers

1/2 cup yellow bell pepper, diced
1/4 cup low sodium chicken broth
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 medium eggplant, pared, cut in 1" slices
1 medium tomato, cut in 1/2" slices
3 ounces goat cheese, crumbled
1/4 cup fresh basil, coarsely chopped

In mini-food processor or blender, puree bell pepper, broth, oil, vinegar, garlic, salt and black pepper until smooth. Place eggplant and tomato on plate and brush on both sides with broth mixture; discard any remaining broth mixture. Prepare grill for a medium fire. Grill eggplant 8 minutes, turning after 4 minutes, until lightly charred. Grill tomato 4 minutes, turning after 2 minutes. Arrange eggplant and tomato alternately on platter, overlapping slices. Sprinkle cheese and scatter basil evenly over all. Divide evenly among 4 plates and serve.

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