July 28, 2013
30 min or less active, 60 min or less total, appetizer, gluten-free, side, summer, vegan
It cooled off a bit today so it's not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet ones - tomatoes, corn, and carrots - first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.
Servings: 4
Time: About 50 minutes total; 20 minutes active
Price: About $11.40 total; $2.85 per serving
Nutrition (per serving):
Calories: 282.5
Protein: 9.8g
Fat: 14.1g
Saturated fat: 4.8g
Carbohydrates: 33.9g
Fiber: 5.2g
Sodium: 444.7mg
Cholesterol: 21.8mg
High In:
Good Source:
Low In: