Chunky Roasted Veggie Spread
Roasting the vegetables helps bring out their fantastic flavor for this healthy spread. Use it on bread for appetizers or sandwiches or toss it with cooked pasta.
Prep Time:
25 mins
Total Time:
1 hr
Servings:
2-1/4 cups (nine 1/4-cup servings)
Ingredients
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1-1/2 pounds plum tomatoes, seeded and cut into 1-inch pieces
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2 small red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
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1/2 of a medium red onion, cut into 1/2-inch wedges
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3 cloves garlic, peeled
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2 tablespoons olive oil
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1/2 teaspoon kosher salt or sea salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons balsamic vinegar
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2 teaspoons snipped fresh thyme
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1/4 cup snipped fresh basil
Directions
1.
Preheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges, and garlic. Add oil, kosher salt, and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
2.
Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
3.
Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
Test Kitchen Tip
Spread Chunky Roasted Veggie Spread on your favorite sandwich in place of mayonnaise or mustard. Or use the spread instead of pizza sauce on your favorite pizza.
Make-Ahead Directions
Prepare as directed. Spoon spread into an airtight container. Cover; seal. Store in the refrigerator for up to 3 days. (Or prepare as directed, except do not stir in basil. Spoon into an airtight container. Cover; seal. Store in the refrigerator for up to 1 week. Stir in basil just before serving.)
Nutrition information
Calories 57, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 113 mg, Carbohydrate 6 g, Total Sugar 4 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 74%, Calcium 2%, Iron 3%. Exchanges: Vegetable 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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