Veggie antipasto

Ingredients

• 1 8-ounce (240 g) red bell pepper

• 12 pencil-thin asparagus spears, about 4 ounces (20 g) total, woody ends removed

• 4 ounces (120 g) fresh mushrooms, cleaned

• olive oil cooking spray

• 3 small curls Paremesan cheese

• 2 tablespoons (30 ml0 balsamic vinegar

• freshly ground pepper

• fresh baasil for garnish (optional)

Directions

1. Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.

2. Place the asparagus and mushrooms on a foil-lined cookie sheet. Lightly coat with cooking spray and broil, turning often, until cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.

3. Spray the venetables with cooking spray and drizzle with the vinegar. Grate pepper on top and garnish with fresh basil, if using.