Roasted Vegetable Spread

Name: Roasted Vegetable Spread
Yield: 8 servings
Ingredients: 4medium carrots, cut into 1-inch pieces; 2large red sweet peppers, seeded and cut into 1-inch pieces; 2medium shallots, halved; 3cloves garlic; 1tablespoon olive oil; 1/2teaspoon freshly ground black pepper; 1/4teaspoon salt; 2tablespoons balsamic vinegar; 1teaspoon snipped fresh rosemary; Fresh rosemary sprigs (optional); Assorted crackers or assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)

Roasted Vegetable Spread was pinched from <a href="http://www.bhg.com/recipe/relishes/roasted-vegetable-dip/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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4medium carrots, cut into 1-inch pieces

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2large red sweet peppers, seeded and cut into 1-inch pieces

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2medium shallots, halved

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3cloves garlic

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1tablespoon olive oil

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1/2teaspoon freshly ground black pepper

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1/4teaspoon salt

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2tablespoons balsamic vinegar

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1teaspoon snipped fresh rosemary

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Fresh rosemary sprigs (optional)

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Assorted crackers or assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)

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