This is a wonderful treat because it’s so good for you and tastes great too. It’s amazing how yummy simple roasted veggies are.
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Roasted Vegetable Spread
2014-01-12 12:07:44
This is a wonderful treat because it's so good for you and tastes great too. It's amazing how yummy simple roasted veggies are.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
1849g
Servings
8
Amount Per Serving
Calories 770
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 217mg
9%
Total Carbohydrates 119g
40%
Dietary Fiber 52g
210%
Sugars 57g
Protein 20g
Vitamin A
311%
Vitamin C
1092%
Calcium
22%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 4 Red Peppers
- 2 Med. Eggplants
- 2 Red Onions
- 3 Cloves of Garlic
- 6 T. Olive Oil
- 3 leaves of fresh basil
- 1 tablespoon tomato paste
- Salt and Pepper to taste
What you do
- Preheat the oven to 450.
- Cut the peppers, eggplants, and onions into 1" cubes and toss them with the olive oil.
- Sliver the garlic and roast the veggie mix in the oven for 45 min.
- Allow the veggies to cool a little.
- Remove 3/4 cups of the veggies and set aside
- Blend the remaining veggies with the basil and tomato paste in the food processor and add salt and pepper to taste.
- Stir back in the un-blended veggies
- Top with a few fresh basil leaves
- Serve with crackers, or pita chips
Tips & tricks
- It's also delicious if you cover Italian bread with spreadable goat cheese (such as Chavrie), top with the eggplant spread and then put it back int the toaster until the cheese and spread are warm.
Jessy + Melissa https://www.jessyandmelissa.com/