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All public Recipes -> Dips & Spreads -> Roasted Vegetable Spread

Roasted Vegetable Spread

By: Allison D.

Description:	With their slighlty caramelized flavor, raosted vegetables make a wonderful spread. Serve with pieces of toasted pita rounds or baked tortilla chips.
Time:	40 min (15 min to prepare, 25 min to cook)
Meal type:	Dips & Spreads
Ethnicity:
Number of Servings:	8
Ingredients:
1 Olive oil spray 1 Medium Zucchini, cut in half lengthwise 1 Medium crookneck sqush, cut in half lengthwise 1 Medium carrot, cut into 1/4 in. slices 1 Medium onion, quartered 2 OZ Asparagus, bottom 1 in. trimmed 2 Medium Italian plum tomatoes 2 Medium cloves garlic or 1 tsp bottled minced garlic 2 tbsp Balsamic vinegar 1 tsp Salt-free Italian seasoning 1 dash Pepper 1 tbsp plus 1 1/2 tsp shredded or grated parmesan cheese
Directions:
Preheat oven to 400 degrees. Spray a large baking sheet with olive oil spray. Arrange zucchini, squash, carrot, onion, asparagus, tomatoes (cut side up), and garlic in a single layer. Lightly spray tops with olive oil spray. Bake without stirring for 20-25 min, or until tender. Put half the begetables in a food processor or blender. Process for 1-1.5 min, or until mixture is desired consistency (almost smooth but with some texture is recommended). Put mixture into medium bowl. Repeat with remaining roasted vegetables. Stir in vinegar, Italian seasoning, and pepper. Sprinkle with Parmesan.
Notes:
2 TBS per serving: Calories: 31 Protein: 2g Carbs: 6g Cholesterol: 1mg Total Fat: 1g Sat Fat: 0g Polyunsat: 0g Monounsat: 0g Fiber: 2g Sodium: 25mg " title="Cook's Tip: You can serve leftovers chilled or reheated. To reheat, put leftovers in a microwave-safe container and heat, uncovered on 100% power (high) until warm. 2 TBS per serving: Calories: 31 Protein: 2g Carbs: 6g Cholesterol: 1mg Total Fat: 1g Sat Fat: 0g Polyunsat: 0g Monounsat: 0g Fiber: 2g Sodium: 25mg ">Cook's Tip: You can serve leftovers chilled or...

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