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.


Roasted Vegetable Caviar with Toasted Pita Chips

by 1  person

read comments

add your rating
add a comment
Servings: Makes 36.
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Dips and Spreads, Low Calorie, Low Carb, Low Fat, Low Sodium, Vegan Appetizers
 
savings in
change zip
 
Ingredients
  • 3 
    medium plum tomatoes, seeded and halved
    see savings
    On Sale
  • 1 
    small yellow or red sweet pepper, seeded and cut up
    see savings
    On Sale
  • 1 
    small onion, coarsely chopped
    see savings
    On Sale
  • 1 
    small summer squash or zucchini, seeded and cut up
    see savings
    On Sale
  • 1 
    small carrot, cut up
    see savings
    On Sale
  • 2 
    cloves garlic, peeled and halved
    see savings
    On Sale
  • 1  tablespoon
    olive oil
    see savings
    On Sale
  • 4  teaspoons
    red wine vinegar
    see savings
    On Sale
  • 1/4  teaspoon
    salt
    see savings
    On Sale
  • 1/4  teaspoon
    bottled hot pepper sauce
    see savings
    On Sale
  • 1  recipe
    Toasted Pita Chips (see below)
    see savings
    On Sale
add ingredients to list

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
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
Add Your Review
Related Recipe
Endive Leaves with Artichoke Caviar
Endive Leaves with Artichoke Caviar

This vegetable appetizer adds a colorful note to your holiday spread. Save the artichoke marinade to infuse the veggie caviar with tangy flavor.

 Articles
Caviar Chips? Don't Look Close to Home
.... Potato chips, Oreos, Tang? Oh, yes, we've had a few. But when those American standbys go international... Caviar" and "Pickled Cucumber." We're all for broadening global awareness, but, sorry, we draw the line... at pickled cucumber potato chips. Really, no. Just, no. What's weird, wacky or new in the world of food... read more...
Chips Ahoy! 3 Perfect Potato Chip Recipes (+ 2 Surprises)
... beg to be eaten by the handful. Pita Chips Pita chips are everywhere nowadays, and we love 'em... for a fraction of the price), you can make more than 30 chips from just two slices of pita bread. Join..., and all we can say is: potato chips should run for president. Seriously. Those slender, salty slips... read more...
Blueberry Pancakes vs. Chocolate Chip Pancakes? Both!
...Pancakes crammed with blueberries or loaded with chocolate chips are some of our favorite... their votes for their favorites, you spoke up! Although the chocolate-chip lovers were loud and proud...: While you may be tempted to toss in tons of berries, chocolate chips, or other add-ins, stick... read more...
More Great Recipe Ideas from Better Homes and Gardens