Roasted Vegetable Caviar with Toasted Pita Chips

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

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  • Makes: 32 servings
  • Serving Size: 1 tablespoon
  • Makes: 2 cups
  • Prep: 20 mins
  • Roast: 30 mins 425°F

Roasted Vegetable Caviar with Toasted Pita Chips

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3.0 by 1 people

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Directions

  1. 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.
  2. 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

Directions

  1. 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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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.
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