Roasted Vegetable Spread

• Olive oil spray
• 1 medium zucchini, halved lengthwise
• 1 medium yellow summer squash, halved lengthwise
• 1 medium carrot, cut crosswise into 1/4-inch slices
• 1 medium onion, quartered
• 2 ounces asparagus, trimmed
• 2 medium Italian plum (Roma) tomatoes, halved
• 2 medium garlic cloves
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried Italian seasoning, crumbled
• 1/8 teaspoon pepper
• 1 1/2 tablespoons shredded or grated Parmesan cheese

1. Preheat the oven to 400F.
2. Lightly spray a large baking sheet with olive oil spray.
3. Arrange the zucchini, squash, carrot, onion, asparagus, tomatoes (with the cut side up), and garlic in a single layer.
4. Lightly spray the tops with olive oil spray.
5. Bake without stirring for 20 to 25 minutes, or until tender.
6. Put half the vegetables in a food processor or blender.
7. Process for 1 to 1 1/2 minutes, or until the mixture is the desired consistency (almost smooth but with some texture is recommended).
8. Transfer to a medium bowl.
9. Repeat with the remaining vegetables.
10. Stir in the vinegar, Italian seasoning, and pepper.
11. Sprinkle with the Parmesan.
12. You can serve the leftover vegetable spread chilled or reheated.
13. To reheat, put in a microwaveable dish and microwave, uncovered, on 100 percent power (high) until warm.
14. (Per Serving)
15. Calories: 60
16. Total Fat: 1.0g
17. Saturated: 0.5g
18. Trans: 0.0g
19. Polyunsaturated: 0.0g
20. Monounsaturated: 0.0g
21. Cholesterol: 1mg
22. Sodium: 55mg
23. Carbohydrates: 12g
24. Fiber: 3g
25. Sugars: 8g
26. Protein: 3g
27. Dietary Exchanges
28. 2 Vegetable

olive oil spray, zucchini, carrot, onion, italian plum, garlic, balsamic vinegar, italian seasoning, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-spread-375580 (may not work)