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.

Grilled Red Pepper and Tomato Spread

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

12 people

Print Recipe

Ingredients

• 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

Ingredients 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

Prep Time 10 minutes Cook Time 20 minutes Servings 12 people Print Recipe

Instructions

1. 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.
2. Add garlic, lemon juice and oil to bowl; mix. Taste and season with additional salt as needed. Refrigerate until serving.
3. Serve cold with lightly toasted or grilled pita wedges for dipping.

Recipe Notes

Nutrition Facts

Grilled Red Pepper and Tomato Spread

Amount Per Serving

Calories 71 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Monounsaturated Fat 2g

Sodium 202mg 8%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Sugars 7g

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

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