Roasted Vegetable Spread - 6g Carbs, 1g Fiber, 3g Sugar
Roasting brings out all the natural flavors in vegetables, especially
in eggplant and peppers.
Number of Servings: 6
Serving Size: 1/4 cup
1 medium eggplant, cut in half
1 Tbsp olive oil
1 large green pepper, cored, seeded, and cut in half
1 red pepper, cored, seeded, and cut in half
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp tomato paste
1 Tbsp Parmesan cheese
1. Preheat the oven to 500 degrees F. Place the eggplant, cut side
down, on a baking sheet and roast in the oven for 15-20 minutes.
Brush with half the olive oil. Add the peppers to the pan and
continue to roast for an additional 25 minutes, brushing with the
rest of the oil.
2. Cool the vegetables and peel the eggplant. Drain the vegetables
by placing them on a paper towel. Dry well. Place the vegetables
in a food processor and blend. Then add the remaining ingredients
and blend will. refrigerate before serving.
Nutrition Information per Serving:
56 Calories, 31 Calories From Fat, 1g Total Fat, 1g Saturated Fat,
1mg Cholesterol, 20mg Sodium, 6g Total Carbs, 1g Dietary Fiber,
3g Sugars, 1g Protein
Exchanges Per Serving: 1 Vegetable, 1/2 Monounsaturated Fat
From: Flavorful Seasons Cookbook,
published by the American Diabetes Association