ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
ROASTED VEGETABLE DIP
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED VEGETABLES WITH DIP
"These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat," remarks Melinda Sheridan of Pittsburg, Kansas.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings (1 cup dip).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.
Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLE SPREAD
During the summer, my family doesn't eat a lot of things that heat up our house..... We spend a lot of time outside grilling and when we aren't doing that we love to try different sandwiches and salads.... They seem to be so refreshing during the hot summer months.... I hope you enjoy this one......
Provided by gertc96
Categories Lunch/Snacks
Time 1h
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
- Spread the vegetables evenly on sheet pan lined with foil and place in the oven.
- Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
- Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
- Taste and season with salt and pepper, if desired.
- Spread on soft bread, such as challah, foccacia, or pita bread.
- You can store this in the refridgerator for up to one week.
Nutrition Facts : Calories 585.6, Fat 53.3, SaturatedFat 29.6, Cholesterol 142.6, Sodium 394.9, Carbohydrate 18.4, Fiber 3.1, Sugar 7, Protein 12.3
ROASTED VEGETABLE SPREAD
I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought! The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more! I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables! If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week.
Provided by SkysMama
Categories Spreads
Time 1h
Yield 1 3/4 cup spread
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
- Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
- Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
- Remove from oven and cool completely.
- Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
- Season with salt and pepper.
Nutrition Facts : Calories 821.7, Fat 76.5, SaturatedFat 32.8, Cholesterol 142.6, Sodium 397.9, Carbohydrate 25.9, Fiber 4.1, Sugar 9.8, Protein 13.1
More about "roasted vegetable spread recipes"
ROASTED VEGETABLE SPREAD RECIPE ~ ZACUSCA • VEGGIE …
From veggiesociety.com
OVEN ROASTED VEGETABLES RECIPE - COOKING CLASSY
From cookingclassy.com
ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE
From tablespoon.com
ROASTED VEGETABLE SPREAD - THE WASHINGTON POST
From washingtonpost.com
Servings 6Calories 66 per serving
BEST ROASTED VEGETABLE SPREAD RECIPES | FOOD NETWORK …
From foodnetwork.ca
Servings 1Total Time 1 hrCategory Appetizer,Cheese,Snack,Summer,Vegetables
ROASTED VEGETABLE SPREAD RECIPE | ALTON BROWN
From altonbrown.com
4.7/5 (3)Category AppetizersServings 1.75Total Time 1 hr
HOW TO MAKE ROASTED VEGETABLE SPREAD (PLANT-BASED) | EASY …
From youtube.com
HOW TO ROAST VEGETABLES - BEST WAY TO MAKE OVEN ROASTED …
From delish.com
ROASTED VEGETABLE SPREAD RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
50+ EASY ROASTED VEGETABLE RECIPES | MYRECIPES
From myrecipes.com
SAMAH DADA ON INSTAGRAM: "FOLLOW @DADAEATS FOR MORE EASY, …
From instagram.com
ROASTED VEGETABLE RECIPES
From allrecipes.com
ROASTED VEGETABLE SPREAD RECIPE - THE WASHINGTON POST
From pb-impact.washingtonpost.com
OVEN ROASTED VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED VEGETABLE SPREAD RECIPE - FOOD.COM
From food.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
SHEET PAN ROASTED VEGETABLES - COOKING LIGHT
From eatingwell.com
HEALTHY ROASTED VEGETABLE DIP | WALDER WELLNESS, DIETITIAN (RD)
From walderwellness.com
EASY INCREDIBLE ROASTED VEGETABLE DIP - PINCH ME GOOD
From pinchmegood.com
ROASTED VEGETABLE PLATTER + WHIPPED FETA DIP - BROOKLYN SUPPER …
From pinterest.com
HEALTHY ROASTED VEGETABLE DIP RECIPE - BEAUTY BITES
From beautybites.org
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #appetizers #dinner-party #vegetarian #dips #spreads #food-processor-blender #dietary #low-sodium #low-carb #low-in-something #brunch #taste-mood #savory #to-go #equipment #small-appliance
You'll also love