Monday, December 29, 2014

Antipasto Roll Ups

These are a perfect appetizer for holiday get togethers!

1 Red Bell Pepper
1 Large eggplant
8 pieces Thin sliced salami (Preferably nitrate free brands such as Applegate farms or Columbus - these are also both Gluten-free as well)
8 black or green olives
1 Reduced fat string cheese stick
2-3 tablespoons chopped fresh basil
Mustard (optional)
Cooking spray
Preheat oven to 425. Wash the vegetables and cut the tops and bottoms off of the bell peppers, then cut in half and take out seeds. Slice the eggplant into 1/8 inch thick rounds, to yield 8. Add the eggplant and bell peppers to a large baking sheet sprayed with cooking spray and roast on the top rack for 15 minutes. Flip the veggies over and roast for another 15 minutes or until lightly browned. Remove from oven and let cool. Meanwhile chop up the basil and cut each olive in half. Cut the string cheese in half down the middle and then cut each half lengthwise into 4 strips for a total of 8. Cut the cooled peppers into eight squares. Here’s a pic pre-assembly… 
Assemble each roll as follows: lay down one piece of eggplant, one salami piece, red pepper, a bit of basil, a strip of cheese and two halves of an olive.  Add a dollop of mustard if desired and then roll up and place a tooth pick through the center.  Repeat 7 more times for a total of 8 roll ups.
Makes 8 rolls, eight servings
Serving size: 1 roll  Calories 70 Protein 3 g Carb 5 g Fiber 3 g Sugars 2 g Fat 4 g Saturated fat 1.5  g Sodium  180 mg


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