Roasted Vegetable Spread

By Recipes

January 16th, 2010 One Comment

Roasting the vegetables brings out the natural flavors in this delicious 3 star spread, especially in the eggplant and peppers.

Exchanges Per Serving

1 Vegetable
1/2 Monounsaturated Fat

Servings: 6 (Serving Size: 1/4 cup)

Ingredients

1 medium eggplant cut in half
1 Tbsp olive oil
1 large green pepper, cored, seeded, and cut in half
1 red pepper, cored, seeded, and cut in half
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp tomato paste
1 Tbsp Parmesan cheese

Directions

Preheat the oven to 500 degrees F. Place the eggplant cut side down, on a baking sheet and roast in the oven for 15-20 minutes. Brush with half the olive oil. Add the peppers to the pan and continue to roast for an additional 25 minutes, brushing with the rest of the oil.
Cool the vegetables and peel the eggplant. Drain the vegetables by placing them on a paper towel. Dry well. Place the vegetables in a food processor and blend. Then add the remaining ingredients and blend will. Refrigerate before serving.

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One Comment

Alisa

January 17, 2010 at 4:56 pm

What a healthy recipe. I saw your site from the foodieblogroll and
if you won’t mind, I’d love to guide "http://www.foodista.com/">foodista readers to your site.Just
add a "http://www.foodista.com/food/BXN8GL8V/eggplant/widgets/">foodista
widget at the end of this blog post and it’s ready to
go.Thanks!

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