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Roasted Vegetable Spread Recipe

Roasted Vegetable Spread Recipe

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Ingredients:

Serving

olive oil flavored cooking spray
1 medium zucchini , cut in half lengthwise
1 medium yellow squash , cut in half lengthwise
1 medium carrot , cut into 1/4-inch slices
1 medium onion, quartered
2 oz asparagus, trimmed
2 medium plum tomatoes, halved
2 medium garlic cloves
2 tbsp balsamic vinegar
1 tsp italian seasoning
1/4 tsp pepper
2 tbsp parmesan cheese

Directions:

Preheat oven to 400 degrees.
Arragne zucchini, squash, carrot, onion, asparagus and tomatoes on foil on a large baking sheet. Lightly spray with olive oil.
Bake without stirring for 20 to 25 minutes.
Mash vegetables until almost smooth, but with some texture.
Stir in vinegar, Italian seasoning and pepper. Sprinkle with Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	29.8 Kcal (125 kJ)
Calories from fat	5.53 Kcal
		% Daily Value*
Total Fat	0.61g	1%
Cholesterol	1.58mg	1%
Sodium	45.84mg	2%
Potassium	148.56mg	3%
Total Carbs	4.6g	2%
Sugars	2.63g	11%
Dietary Fiber	1g	4%
Protein	1.59g	3%
Vitamin C	6.9mg	11%
Vitamin A	0.1mg	3%
Iron	0.2mg	1%
Calcium	41mg	4%

Amount Per 100 g
Calories	44 Kcal (184 kJ)
Calories from fat	8.16 Kcal
		% Daily Value*
Total Fat	0.91g	1%
Cholesterol	2.33mg	1%
Sodium	67.68mg	2%
Potassium	219.33mg	3%
Total Carbs	6.79g	2%
Sugars	3.88g	11%
Dietary Fiber	1.48g	4%
Protein	2.35g	3%
Vitamin C	10.1mg	11%
Vitamin A	0.1mg	3%
Iron	0.4mg	1%
Calcium	60.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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