Sauces and Dressings

Roasted Vegetable Spread - 4 Cups

Makes about 4 cups

View Recipe

Roasted Vegetable Spread - 4 Cups

Makes about 4 cups

The rich and sweet flavors of the roasted vegetables, along with the tanginess of the capers and vinegar, make this recipe a match for many items. We love it on toasted bread or crackers, or even as a sauce over couscous or pasta.

Nutritional information per serving (2 tablespoons): Calories 25 (70% from fat)
carb. 2g
pro. 0g
fat 2g
sat. fat 0g
chol. 0mg
sod. 56mg
calc. 4mg
fiber 1g
  1. Roasted Vegetable Spread - 4 Cups-1
  1. Roasted Vegetable Spread - 4 Cups-1

Ingredients

1large eggplant, cut into 1-inch pieces1large red onion, cut into 1-inch pieces10garlic cloves, smashed½cup extra virgin olive oil, divided3tablespoons balsamic vinegar6jarred roasted red peppers, cut into 2-inch pieces¾teaspoon sea salt¾teaspoon freshly ground black pepper3tablespoons fresh basil leaves1½tablespoons capers, drained

Preparation

Preheat oven to 375°F with the rack in the upper position. Toss the eggplant, onion and garlic with 3 tablespoons of the olive oil. Spread on a baking pan and roast in the preheated oven for about 35 to 40 minutes, or until vegetables are browned. Put the remaining olive oil, balsamic vinegar and roasted peppers into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Add the roasted vegetables and the remaining ingredients, except for the basil and capers. Auto Pulse on High for about 45 seconds. Run on High for 30 seconds. Add the basil and Pulse on High an additional 3 times. Transfer mixture to a medium mixing bowl; stir in the capers and serve.

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