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Recipe by: suliane
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See below ingredients and instructions of the recipe
1 md Sized red bell pepper;
1 md Sized green bell pepper;
1 md Sized yellow bell pepper;
1/2 c Creamy garlic dressing
1/4 ts Black pepper;
2 ts Capers; rinsed, drained
Preheat broiler. Place bell peppers under broiler and lightly char,
turning to grill all sides. Remove from broiler to a paper bag.
Close bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so that
they form a petal, and spoon dressing over them. Sprinkle with black
pepper. Garnish with capers and serve warm or chilled. Food Exchange
per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO:
2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to
you and yours via Nancy O'brion and her Meal-Master
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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