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Roasted Vegetable Spread
Guiding Stars
Servings:
6 (152 g) as an appetizerPrep Time:
15 minutesCook Time:
60 minutes
Ingredients
Roasting brings out the sweetness and mellows the flavors of the vegetables.
1 medium eggplant, halved
1 Tbsp. olive oil, divided
1 green pepper, halved
1 red pepper, halved
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. tomato paste
1 Tbsp. Parmesan cheese
Directions
1. Preheat oven to 500 degrees F. Place the eggplant cut side down on a baking sheet. Brush with 1/2 tablespoon oil and roast for 15-20 minutes.
2. Add the peppers to the pan, brush with remaining 1/2 tablespoon oil, and continue to roast until all vegetables are tender (25 minutes).
3. Let vegetables cool until safe to handle (10-15 minutes). Peel eggplant, drain off liquids from the resting period, and blend the vegetables in a food processor or blender.
4. Add the remaining ingredients and puree well.
Nutrition
| Nutritional Facts | |
| Servings | 6 (152 g) |
| Base Nutrients | |
| Calories | 81 kcal (4%) |
| Calories from Fat | 45 kcal (0%) |
| Total Fat | 5 g (8%) |
| Saturated Fat | 1 g (4%) |
| Cholesterol | 1 mg (0%) |
| Sodium | 20 mg (1%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 3 g (14%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 52 mg (58%) |
| Minerals | |
| Calcium | 21 mg (2%) |
| Iron | 1 mg (3%) |
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