Modified Roasted Vegetable Spread

By á-42855

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

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.

Details

Preparation time 15mins
Cooking time 60mins
Adapted from img.foodnetwork.com

Preparation

Step 1

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