Roasted vegetable spread (recipe)
| Roasted vegetable spread (recipe) | |
|---|---|
| Name | Roasted vegetable spread |
| Ingredients | Olive oil flavored cooking spray • Zucchini • Carrot • Onion • Asparagus • Plum tomatoes • Garlic cloves • Pepper • Parmesan cheese |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 27.8 |
| Fat | 0.5 |
| Protein | 1.6 |
| Carbohydrate | 5 |
| Fiber | 1.3 |
| Net carbohydrates | 3.7 |
| Sugar | 2.3 |
| Saturated fat | 0.2 |
| Cholesterol (mg) | 1.1 |
| Sodium | 31.6 |
| Servings | 8 |
| Yield | 2 tbsp |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted vegetable spread (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- preheat oven to 400 degrees.
- arragne zucchini, squash, carrot, onion, asparagus and tomatoes on foil on a large baking sheet. Lightly spray with olive oil.
- Bakewithout stirring for 20 to 25 minutes.
- Mash vegetables until almost smooth, but with some texture.
- Stir in vinegar, Italian seasoning and pepper. Sprinkle with Parmesan.
Food tags
NA
Roasted vegetable spread (recipe) details
Time:
Prep Time in Hours and Mins:35M
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Contributors: Prab R. Tumpati, MD
