Recipes

Cold Vegetable Spread

Spread yourself thin with this egg-cellent vegetable spread that’s made of eggplant, peppers, zucchini, onions, celery, tomatoes and more. A hit appetizer that won’t put a dent in your diet.
Print Recipe

Course Cold Appetizer
Cuisine Continental

Servings 8 servings
Calories 108.61 kcal

Ingredients

  

  • 1 teaspoon(s) olive oil
  • 1/3 cup(s) finely chopped onions
  • 1/2 cup(s) finely chopped green or red bell peppers
  • 1/3 cup(s) finely chopped zucchini
  • 1/3 cup(s) finely chopped celery
  • 1/3 cup(s) peeled and finely chopped eggplant
  • 1/3 cup(s) chopped tomatoes
  • 1 teaspoon(s) chopped, fresh or dried basil
  • 1 dash(es) salt to taste
  • 1 dash(es) freshly ground black pepper to taste
  • 333/1000 tablespoon(s) red wine vinegar
  • 1/3 teaspoon(s) sugar

Instructions

 

  • Heat the oil in a skillet over medium heat.
  • Add the onions and peppers.
  • Cook for 2 minutes.
  • Add the zucchini, celery and eggplant.
  • Cook 2 minutes more.
  • Add the tomatoes, basil, salt and pepper.
  • Simmer about 20 minutes, uncovered.
  • Let cool.
  • Add the vinegar and sugar.
  • Adjust the salt and pepper to taste.
  • Serve cold as a dip with pita bread, crackers or tortilla chips.

Nutrition

Calories: 108.61kcalCarbohydrates: 14.75gProtein: 2.26gFat: 5.03gSaturated Fat: 0.74gSodium: 196.14mgFiber: 4.33gSugar: 8.14g

Keyword Healthy Bytes, Healthy Eating, Low Calorie, Low Fat
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