With their slightly caramelized flavor, roasted vegetables make a wonderful spread. Serve with pieces of toasted whole-grain pita rounds or baked tortilla chips.
Recipe information
Yield
serves 4, 1/4 cup per serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Lightly spray a large baking sheet with olive oil spray. Arrange the zucchini, squash, carrot, onion, asparagus, tomatoes (with the cut side up), and garlic in a single layer. Lightly spray the tops with olive oil spray.
Step 3
Bake without stirring for 20 to 25 minutes, or until tender.
Step 4
Put half the vegetables in a food processor or blender. Process for 1 to 1 1/2 minutes, or until the mixture is the desired consistency (almost smooth but with some texture is recommended). Transfer to a medium bowl. Repeat with the remaining vegetables.
Step 5
Stir in the vinegar, Italian seasoning, and pepper. Sprinkle with the Parmesan.
Cook’s Tip
Step 6
You can serve the leftover vegetable spread chilled or reheated. To reheat, put in a microwaveable dish and microwave, uncovered, on 100 percent power (high) until warm.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 60
Step 9
Total Fat: 1.0g
Step 10
Saturated: 0.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.0g
Step 13
Monounsaturated: 0.0g
Step 14
Cholesterol: 1mg
Step 15
Sodium: 55mg
Step 16
Carbohydrates: 12g
Step 17
Fiber: 3g
Step 18
Sugars: 8g
Step 19
Protein: 3g
Step 20
Dietary Exchanges
Step 21
2 Vegetable
