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Third Trimester: Meze ("Small Bites") Platter With Roasted Pepper Dip
To avoid indigestion, eat four to six evenly spaced mini-meals throughout the day.
SERVES: 4PREP TIME: 5 minutes
COOK TIME: 15 minutes
Ingredients:
For dip:
3 roasted or grilled red peppers, seeded and peeled
1/2 cup canned white beans, rinsed and drained
1 tablespoon olive oil
1 small clove garlic, minced
Salt to taste
For meze platter:
2 6-inch pita breads (3 ounces each)
Cooking spray
20 cherry tomatoes
16 kalamata olives
1/2 English cucumber (about 1/2 pound), peeled and cut into thin spears
3 roasted or grilled red peppers, seeded and peeled
1/2 cup canned white beans, rinsed and drained
1 tablespoon olive oil
1 small clove garlic, minced
Salt to taste
For meze platter:
2 6-inch pita breads (3 ounces each)
Cooking spray
20 cherry tomatoes
16 kalamata olives
1/2 English cucumber (about 1/2 pound), peeled and cut into thin spears
Directions:
Preheat oven to 425° F. Place dip ingredients in a food processor and process until smooth. Put in a covered, airtight container and refrigerate until needed. (Dip will keep for 3 days, refrigerated.)Cut pita into triangles, place triangles on a cookie sheet in a single layer and mist with cooking spray. Bake until toasted and crisp, about 15 minutes.
To assemble each meze platter: Add 1/4 cup dip to a small bowl; place on a plate; arrange one-fourth of toasted pita triangles alongside 5 cherry tomatoes, 4 olives and 2 to 3 cucumber spears.
Nutrition Information (1/4 cup dip, 1/2 pita bread and vegetables):
260 calories, 23% fat (6.5 g), 64% carbohydrate (41 g), 14% protein (9 g), 101 mg calcium, 3.5 mg iron, 111 mcg folate, 278 mg vitamin C, 7,500 IU vitamin A, 7 g dietary fiber.« Back to recipe Finder Main Page
