Marinated Italian Vegetable Toss
Recipe courtesy of the American Diabetes Association and CanolaInfo.
1 (13.75-ounce) can quartered artichoke hearts, drained
1/2 of a (16-ounce) can chickpeas, drained and rinsed
1 cup grape tomatoes
1/4 cup (1 ounce) part-skim mozzarella cheese, cut into 1/4-inch cubes
8 pitted kalamata olives
1/2 medium green pepper, cut into strips
2 to 3 tablespoons fresh oregano leaves or 1 tablespoon dried oregano leaves
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 medium clove garlic, minced
1/8 teaspoon red pepper flakes
- Combine all ingredients in a medium bowl and toss gently, yet thoroughly, until well coated. Serve with wooden picks or forks.
Makes 12 servings.
Tip: In addition to bringing out ingredient flavors, canola oil binds the herbs to the vegetables. Double the recipe and use leftovers as a topping for a luncheon pasta or green salad.
Nutritional Information Per Serving (1/12 of recipe; 1/4 cup): Calories: 65; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 6g; Fiber: 2g; Protein: 2g; Sodium: 140mg.
Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.