Roasted Baby Bok Choy & Peppers

Ingredients:

• 3/4 lb. baby bok choy, left whole
• 1 medium red, orange, or yellow bell pepper, cut into 1/2-inch-wide strips
• 2 garlic cloves, thinly sliced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1/2 tsp. coarse kosher salt

Makes 4 Servings

1. Preheat the oven to 375 F.
2. In a 9 x 13-inch baking pan, combine the bok choy, bell pepper, garlic, and olive oil. Roast the vegetables, tossing twice, until both the bok choy and bell pepper are crisp-tender, about 30 minutes.
3. Transfer to a serving bowl, add the sesame oil and salt, and toss to coat. Serve hot or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a quick and easy side dish whenever you are cooking Asian cuisine and you're looking for a flavorful side dish. Bok Choy is a member of the cabbage family that can be found in large and baby varieties. This recipe calls for baby bok choy. If you can't find baby bok choy, substitute regular bok choy and cut it crosswise into 3-4-inch lengths. This side dish is colorful, easy to make and goes great with any Asian protein.