Roasted Vegetable Spread - 2 Guiding Stars
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Roasting brings out the sweetness and mellows the flavors of the vegetables.


  • 1 medium eggplant, halved
  • 1 Tbsp. olive oil, divided
  • 1 green pepper, halved
  • 1 red pepper, halved
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. tomato paste
  • 1 Tbsp. Parmesan cheese
  • ¼ tsp. salt


  1. Preheat oven to 500ºF. Place the eggplant cut side down on a baking sheet. Brush with ½ tablespoon oil and roast for 15-20 minutes.
  2. Add the peppers to the pan, brush with remaining ½ tablespoon oil, and continue to roast until all vegetables are tender (25 minutes).
  3. Let vegetables cool until safe to handle (10-15 minutes). Peel eggplant, drain off liquids from the resting period, and blend the vegetables in a food processor or blender.
  4. Add the remaining ingredients and purée well.
Nutritional analysis per serving: Calories 80; Total Fat 5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 115mg (5% DV); Total Carbohydrate 9g (3% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 0% DV; Potassium 6% DV; Vitamin C 50% DV; Manganese 15% DV; Molybdenum 15% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796