Cold Vegetable Spread

Cold Vegetable Spread

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
SPONSORED:
At a glance
Cooking Method:
Course/Dish:
Cooking Lite:
Healthy Eating:
Makes:
8 servings

Ingredients
1 tsp. olive oil
1/3 cup finely chopped onions
1/3 cup finely chopped green or red bell peppers
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
1/3 cup peeled and finely chopped eggplant
1/3 cup chopped tomatoes
1 tsp. chopped, fresh or dried basil
salt to taste
freshly ground black pepper
1 tsp. red wine vinegar
1/3 tsp. sugar

Methods/steps
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.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.