Modified Roasted Vegetable Spread

Alton Brown FoodNetwork.com recipe with a few low calorie changes. Only 50 calories per 4 Tbsp serving! Great as a "pizza sauce" substitute!

Photo by Jeremy R.
Adapted from img.foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from img.foodnetwork.com

Ingredients

  • 2

    red bell peppers, sliced into rings

  • 2

    medium onions, sliced into rings

  • 8

    cloves garlic, crushed

  • 2

    small zucchinis, sliced

  • 2

    tablespoon olive oil (I used Pam Olive Oil Spray for lower calorie option)

  • 8

    ounces cream cheese (Use Fat Free Cream Cheese for low calorie option)

  • Kosher salt

  • Freshly ground black pepper

  • 90-100

    calorie Flat Breads for serving or making "pizzas"

  • Tip: Double vegetable portions and freeze half after roasting for making more later to save prep time.

Directions

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 flat bread. Store in the refrigerator in an airtight container for up to 1 week. Read more at: http://www.foodnetwork.com/recipes/alton-brown/roasted-vegetable-spread-recipe/index.html?oc=linkback

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