Roasted Vegetable Spread
Roasting vegetables brings out their natural sweetness and enhances their flavors.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 piece Red bell pepper
- 2 piece Yellow bell pepper
- 2 piece Zucchini
- 1 piece Eggplant
- 1 piece Red onion
- 2 clove Garlic cloves
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Lemon juice
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the bell peppers, zucchini, eggplant, and red onion into large chunks.
- Crush the garlic cloves and mix with olive oil, salt, and black pepper.
- Toss the vegetables in the garlic and olive oil mixture.
- Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly charred.
- Remove the roasted vegetables from the oven and let them cool for 10 minutes.
- Transfer the roasted vegetables to a food processor and add lemon juice and fresh parsley.
- Process until smooth and creamy.
- Serve the roasted vegetable spread with crackers, bread, or vegetable sticks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 10g4%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.