Salad: Cut the peppers lengthwise into 4 quarters; discard the cores, seeds, and membranes. Place the pepper quarters skin-side up on a foil-lined cookie sheet.

Broil 2 to 3 inches from the heat source until the skin is charred and blackened, about 10 minutes.

Place the peppers in a paper bag; close and let stand about 10 minutes. Peel and discard the skin; cut the peppers into 1-inch wide strips and place them in a shallow serving dish.

Sprinkle the peppers with basil; drizzle with vinaigrette. Top with goat cheese and freshly ground pepper. Serve at room temperature, garnished with fresh basil sprigs.

Balsamic Vinaigrette: Combine the vinegar, 2 tablespoon water, the garlic, salt (if desired), and pepper. Whisk in the oil. The dressing will keep, refrigerated, for 2 weeks. Shake or whisk before using to recombine the oil and vineger.

This recipe yields 4 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1 Monounsaturated Fat.

Nutrition Facts: Calories 74; Calories from Fat 45; Fat 5g; Saturated Fat 2g; Cholesterol 6mg; Sodium 82mg*; Carbohydrates 6g; Dietary Fiber 1g; Sugars 3g; Protein 2g.

* If optional salt from vinaigrette recipe is used, sodium is 117mg per serving.