Roasting the vegetables helps bring out their fantastic flavor for this healthy and versatile chunky veggie spread. Use it on toasted slices of bread and serve it as an appetizer, spread it on sandwiches in place of mayonnaise or mustard, or toss it with cooked pasta. It also makes a delicious pizza sauce!

Ingredients 9 Serving

• 1½ pounds plum tomatoes, seeded and cut into 1-inch pieces

• 2 small red and/or yellow bell peppers, seeded and cut into 1-inch pieces

• ½ of a medium red onion, cut into ½-inch wedges

• 3 cloves garlic, peeled

• 2 tablespoons olive oil

• ½ teaspoon kosher salt or sea salt

• ½ teaspoon freshly ground pepper

• 2 tablespoons balsamic vinegar

• 2 teaspoons chopped fresh thyme

• ¼ cup chopped fresh basil

Preparation

Prep Ready In

25m 1 h

1. Preheat oven to 425°F. Combine tomatoes, bell peppers, onion wedges, and garlic in a large bowl. Add oil, kosher salt (or sea salt), and ground pepper; toss to coat. Transfer the tomato mixture to a foil-lined shallow roasting pan.

2. Roast for 35 to 40 minutes or until the vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.

3. Transfer the tomato mixture to a food processor. Cover and pulse until the tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
   
   

To make ahead: Prepare as directed. Spoon spread into an airtight container. Cover; seal. Store in the refrigerator for up to 3 days. (Or prepare as directed, except do not stir in the basil. Spoon into an airtight container. Cover; seal. Store in the refrigerator for up to 1 week. Stir in the basil just before serving.)

Nutrition information

• Serving size: ¼ cup

• Per serving: 57 calories; 3 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 26 mcg folate; 0mg cholesterol; 4 g sugars; 1,529 IU vitamin A; 45 mg vitamin C; 16 mg calcium; 0 mg iron; 113mg sodium; 256 mg potassium

• Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (31% dv)

• Carbohydrate Servings: ½

• Exchanges: 1 vegetable, ½ fat
  
  

Source: http://www.eatingwell.com/recipe/269749/chunky-roasted-veggie-spread/