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Whirl roasted vegetables in a food processor to make this chunky dip. A splash of vinegar and hot pepper sauce provides extra zip.

Source: Better Homes and Gardens
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Roasted Vegetable Caviar with Toasted Pita Chips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, sweet pepper, onion, summer squash or zucchini, carrot, and garlic in a 13x9x2-inch baking pan. Drizzle olive oil over vegetables; stir to coat. Roast, uncovered, in a 425 degree F oven for 30 minutes, stirring once, or until vegetables are tender. Remove from oven; let cool.

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Instructions Checklist
  • Transfer vegetable mixture to a food processor bowl. Cover and process with several on/off turns until coarsely chopped. Stir in vinegar, salt, and hot pepper sauce. Serve with Toasted Pita Chips. Makes about 2 cups dip (32, 1-tablespoon servings).

Tips

Up to 1 week ahead, prepare Toasted Pita Chips. Store in an airtight container at room temperature up to 1 week.

Nutrition Facts (Roasted Vegetable Caviar with Toasted Pita Chips)

29 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 54 mg sodium. 4 g carbohydrates; 0 g fiber; 1 g protein; 72 RE vitamin a; 4 mg vitamin c; 0 mg calcium; 0 mg iron;

Toasted Pita Chips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split 3 pita bread rounds in half horizontally. Melt margarine or butter; lightly brush the split side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Arrange in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 15 minutes or until crisp; let cool. Makes 36.

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