Roasted Vegetable Caviar with Toasted Pita Chips
- 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.
- 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).
From the Test Kitchen
Up to 1 week ahead, prepare Toasted Pita Chips. Store in an airtight container at room temperature up to 1 week.
Toasted Pita Chips
- 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.
Nutrition Facts (Roasted Vegetable Caviar with Toasted Pita Chips)
- Per serving:
- 29 kcal ,
- 1 g fat
- 54 mg sodium ,
- 4 g carb. ,
- 1 g pro.