Roasted Vegetable Caviar with Toasted Pita Chips
Recipe from
Better Homes and Gardens
Whirl roasted vegetables in a food processor to make this chunky dip. A splash of vinegar and hot pepper sauce provides extra zip.

Servings:
Makes 36.
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
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3medium plum tomatoes, seeded and halvedsee savings

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1small yellow or red sweet pepper, seeded and cut upsee savings

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1small onion, coarsely choppedsee savings

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1small summer squash or zucchini, seeded and cut upsee savings

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1small carrot, cut upsee savings

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2cloves garlic, peeled and halvedsee savings

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1 tablespoonolive oilsee savings

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4 teaspoonsred wine vinegarsee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonbottled hot pepper saucesee savings

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1 recipeToasted Pita Chips (see below)see savings

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Directions
1.
Place tomatoes, sweet pepper, onion, summer squash or zucchini, carrot, and garlic in a 13x9x2-inch baking pan. Drizzle olive oil over vegetables; stir to coat. Roast, uncovered, in a 425 degree F. oven for 30 minutes, stirring once, or until vegetables are tender. Remove from oven; let cool.
2.
Transfer vegetable mixture to a food processor bowl. Cover and process with several on/off turns until coarsely chopped. Stir in vinegar, salt, and hot pepper sauce. Serve with Toasted Pita Chips. Makes about 2 cups dip (32, 1-tablespoon servings).
Toasted Pita Chips
Split 3 large pita bread rounds in half horizontally. Melt 3 tablespoons margarine or butter; lightly brush the split side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Arrange in a single layer on a baking sheet. Bake in a 350 degree F. oven for 10 to 15 minutes or until crisp; let cool. Makes 36.
Make-Ahead Tip
Up to 1 week ahead, prepare Toasted Pita Chips. Store in an airtight container at room temperature up to 1 week.
Nutrition information
Per serving: Calories 29, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 54 mg, Carbohydrate 4 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 7%, Vitamin C 6%, Calcium 0%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet.
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