Roasted Vegetable Spread

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Lightly spray a large baking sheet with olive oil spray. Arrange the zucchini, squash, carrot, onion, asparagus, tomatoes (with the cut side up), and garlic in a single layer. Lightly spray the tops with olive oil spray.

   Step 3

   Bake without stirring for 20 to 25 minutes, or until tender.

   Step 4

   Put half the vegetables in a food processor or blender. Process for 1 to 1 1/2 minutes, or until the mixture is the desired consistency (almost smooth but with some texture is recommended). Transfer to a medium bowl. Repeat with the remaining vegetables.

   Step 5

   Stir in the vinegar, Italian seasoning, and pepper. Sprinkle with the Parmesan.

2. Cook’s Tip

   Step 6

   You can serve the leftover vegetable spread chilled or reheated. To reheat, put in a microwaveable dish and microwave, uncovered, on 100 percent power (high) until warm.

3. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 60

   Step 9

   Total Fat: 1.0g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.0g

   Step 13

   Monounsaturated: 0.0g

   Step 14

   Cholesterol: 1mg

   Step 15

   Sodium: 55mg

   Step 16

   Carbohydrates: 12g

   Step 17

   Fiber: 3g

   Step 18

   Sugars: 8g

   Step 19

   Protein: 3g

   Step 20

   Dietary Exchanges

   Step 21

   2 Vegetable