Roasted Vegetable Spread
Roasting brings out the sweetness and mellows the flavors of the vegetables.
Nutrition
Calories: 81 kcalCarbohydrates: 8.8 gProtein: 1.7 gFat: 5 gSaturated Fat: 0.8 gCholesterol: 0.7 mgSodium: 20.2 mgPotassium: 332.7 mgFiber: 3.46 gSugar: 4.8 gCalcium: 20.8 mgIron: 0.5 mg
Ingredients
- 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
Instructions
- 1. Preheat oven to 500ºF. Place the eggplant cut side down on a baking sheet. Brush with ½ tablespoon oil and roast for 15-20 minutes.
- 2. Add the peppers to the pan, brush with remaining ½ 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 purée well.