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Roasted Carrot and Bell Pepper Spread
Chef Eddie Hernandez of Taqueria del Sol shared this recipe for a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack.
2 cups diced carrots
1 cup ea. red and yellow bell peppers, diced
2 tablespoons oil
pinch of salt
1/2 cup rice wine vinegar
1. Preheat oven to 425 degrees.
2. Toss vegetables with oil and salt.
3. Roast for 30 minutes.
4. Combine roasted vegetables and vinegar in a blender; puree.
5. Chill and serve with chips or crackers.