Delicious Living

Grilled Red Pepper and Tomato Spread

Scoop up plenty of this appetizer with pita wedges. You can also use this recipe with a pinch of oregano as a pasta sauce.

Hydration factor: Tomatoes and bell peppers are more than 90 percent water and each make for great summer snacking on their own. Roasting these red beauties brings forth their sweetness and makes for a refreshing appetizer that can be prepared up to 2 days ahead.

Recipe Yield: 
12 servings
Recipe Calories: 
71
Recipe Preparation Time: 
10 minutes
Recipe Cook Time: 
20 minutes
Recipe Ingredient Details: 
5 red bell peppers
5 ripe tomatoes
3 cloves minced garlic
Juice of 1 lemon
½ teaspoon coarse salt
1 tablespoon extra-virgin olive oil
Pita wedges
Recipe Instructions: 
Grill or flame-roast the bell peppers and tomatoes. After removing from flame or heat source, place produce in a paper bag and seal. After 5-10 minutes, the skins will peel off easily. Peel and seed peppers and tomatoes. Slice and chop into small cubes and place in a bowl.
Add garlic, lemon juice and oil to bowl; mix. Taste and season with additional salt as needed. Refrigerate until serving.
Serve cold with lightly toasted or grilled pita wedges for dipping.
Recipe Additional Notes: 

Serves 12 (makes 3 cups). Vegan, Dairy free

PER SERVING (¼ cup spread): 71 cal, 2g fat (2g mono, 0g poly, 0g sat), 0mg chol, 202mg sodium, 11g carb (3g fiber, 7g sugars), 2g protein

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