Roasted Carrot and Bell Pepper Spread

Recipe Author: Conne Ward Cameron

This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.

Ingredients:

2 cups diced carrots 1 cup each red and yellow bell peppers, diced 2 tablespoons oil pinch of salt 1/2 cup rice wine vinegar

Preparation:

Preheat oven to 425 degrees. Toss vegetables with oil and salt and arrange on a parchment-lined rimmed baking sheet. Roast for 30 minutes.

Remove from oven, combine roasted vegetables and vinegar in a blender; puree. Chill and serve with chips or crackers.