 Roasted Vegetable Pisto
Makes about 6 servings (2-1/2 cups)
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Image © Publications International, Ltd.
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Roasted Vegetable Pisto
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Ingredients
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Olive oil cooking spray
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1
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medium zucchini, cut into 1-inch pieces
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2
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plum tomatoes, seeded and cut into halves
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1
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red bell pepper, cut into 1-inch pieces
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1
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onion, cut into quarters
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4
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cloves garlic, peeled
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Salt and black pepper
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1
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tablespoon sherry vinegar or red wine vinegar
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1/8
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teaspoon ground red pepper
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Toasted French bread slices or vegetable dippers
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1. Preheat oven to 350°F. Lightly coat baking sheet with cooking spray. Place zucchini, tomatoes, bell pepper, onion and garlic on prepared baking sheet. Lightly coat vegetables with cooking spray; season with salt and black pepper. Bake 45 to 55 minutes or until vegetables are softened and begin to brown. Cool 15 minutes.
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2. Place roasted vegetables in food processor; process until smooth. Stir in vinegar and ground red pepper. Let stand 30 minutes to allow flavors to blend. Serve cold or at room temperature with toasted bread or vegetable dippers.
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© Publications International, Ltd.
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Printed
from fbnr.com
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