1 Tbs. liquid from jarred roasted red peppers
2 Tbs. balsamic vinegar
2 tsp. olive oil
1 tsp. Dijon mustard
¼ tsp. ground black pepper
2 green peppers, seeded and diced
2 c. frozen Italian green beans, thawed
1 c. diced jicama
2 (14oz.) cans artichoke hearts, drained and diced
4 oz. part-skim mozzarella, cut into ½” cubes
16 slices pepperoni, cut into thin strips
1 c. diced roasted red peppers, diced
¼ c. chopped fresh basil
20 sesame Melba toast rounds
Whisk wet ingredients and spices, then toss with remaining vegetables. Serves 4.