* Exported from MasterCook *
Alton Roasted Vegetable Spread
Recipe By :Alton Brown, Good Eats Sandwich-Craft, 2004
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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 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.
Makes 1 3/4 cups
Source:
"Food Network"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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