Looking for another way to use summer-fresh tomatoes? Layer them with high-fiber artichokes for a quick and satisfying side dish. Make it a meal: Serve alongside grilled chicken and steamed new potatoes.
6 servings, 3/4 cup each
Active Time: 10 minutes |
Total Time: 35 minutes
1 14-ounce can artichoke hearts, sliced
3 tomatoes, sliced
1/2 cup chopped fresh basil
Salt & freshly ground pepper, to taste
1 1/2 cups fresh breadcrumbs, (see Tip)
1/2 cup shredded Swiss cheese
2 teaspoons extra-virgin olive oil
Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish with cooking spray.
Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.
Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.
Bake until top is golden, about 25 minutes.
Per serving :
4 g Fat;
2 g Sat;
2 g Mono;
8 mg Cholesterol;
11 g Carbohydrates;
6 g Protein;
3 g Fiber;
358 mg Sodium;
217 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 high-fat meat
Tips & Notes
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.