[NEW] Roasted Vegetable Spread

Roasting brings out the sweetness and mellows the flavors of the vegetables.
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Prep Time: 15 min.
Cook Time: 1 Hour
Total Time: 1 hour 15 mins
6 Servings
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[NEW] Roasted Vegetable Spread

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

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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.

Nutrition Facts

6 servings per container
Serving size 144 g
Amount per serving
Calories 79
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0.8g 5%
Trans Fat 0g
Cholesterol 0.7mg 0%
Sodium 116.9mg 5%
Total Carbohydrate 8.5g 3%
Dietary Fiber 3.33g 11%
Total Sugars 4.6g
Includes 0g Added Sugars 0%
Protein 1.6g
Vitamin D 0mcg 0%
Calcium 20.1mg 2%
Iron 0.5mg 0%
Potassium 319.6mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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