A flavorful blend of roasted vegetables and seasonings transforms refrigerated guacamole into a stylish appetizer.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 450°F. Arrange tomatillos and jalapeños, cut sides down, in a shallow baking pan. Add onion. In a small bowl combine oil, garlic, and cumin; brush vegetables with oil mixture. Roast, uncovered, about 20 minutes or until lightly charred; cool.

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  • Chop roasted vegetables; drain off any liquid. In a medium bowl stir lime peel and lime juice into guacamole.

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  • Transfer guacamole mixture to a serving bowl. Top with chopped vegetables. Sprinkle with toasted pumpkin seeds. Serve with lime wedges, vegetable dippers, and/or tortilla chips.

Make-Ahead Directions:

Prepare vegetables as directed in Step 1. Cover and chill for up to 24 hours.

Nutrition Facts

69 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 1 mg cholesterol; 71 mg sodium. 211 mg potassium; 4 g carbohydrates; 1 g fiber; 1 g protein; 146 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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