Make it vegan by substituting tofu for cream cheese.
Altons Roasted Vegetable Spread - 5g Carbs, 1g Fiber
Recipe By: Alton Brown, Good Eats, Sandwich-craft
Serving Size: 7
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
1 red bell pepper -- sliced into rings
1 medium onion -- sliced into rings
4 cloves garlic -- crushed
1 small zucchini -- sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
To serve: -- Challah, foccacia, or pita bread
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 to 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. Store in the refrigerator in an airtight container for up to 1 week.
Yield: 1 3/4 cups (7 one-quarter cup servings)
Cook time: 45 mins
Comment notes: Cut the rings in larger rings so they don't cook too fast. 45 mins maybe too long. Watch carefully.
Some people found this a little too sweet. Balance with more red pepper and/or hot sauce.
Source: "Foodnetwork"
S(Formatted by Chupa Babi): "Aug 2012"
Yield: "1 3/4 cups"
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Per Serving (excluding unknown items): 147 Calories; 13g Fat (79.2%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 98mg Sodium
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
