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.

Makes 6 servings, 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish with cooking spray.
2. Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.
3. Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.
4. Bake until top is golden, about 25 minutes.

NUTRITION INFORMATION: Per serving: 103 calories; 4 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 11 g carbohydrate; 6 g protein; 3 g fiber; 358 mg sodium; 217 mg potassium.
Nutrition bonus: Vitamin C (26% daily value), Vitamin A (21% dv).
1 Carbohydrate Serving

TIP: 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.