Roasted Red Pepper and Zucchini Spread

Zesty and bold, this richly textured spread is fabulous for parties, and also helps jazz up sandwiches and wraps.

  • Yield: Makes 8 servings (serving size: 1/4 cup dip plus 3 baguette slices)


  • 1 none large (1-pound) zucchini, sliced into 1/2-inch rings
  • 1 none 15-ounce jar roasted red peppers, rinsed, drained, and patted dry
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 3 tablespoons chopped parsley
  • 2 teaspoons minced garlic
  • 2 ounces crumbled feta cheese
  • 1/2 teaspoon black pepper
  • 1 none 10-ounce baguette, sliced into 1/4-inch rounds and toasted


1. Preheat broiler. Arrange zucchini slices in a single layer on a baking sheet and broil until tops are well charred and slices are slightly wilted, about 10 minutes.

2. Remove from oven and cool for 10 minutes.

3. Place cooled zucchini, peppers, oil, vinegar, parsley, garlic, feta, and black pepper in a food processor and pulse until incorporated but still chunky, 15-20 pulses.

4. Serve spread on toasted baguette slices.

Nutritional Information

Amount per serving
  • Calories: 94none
  • Fat: 5.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Cholesterol: 6mg
  • Protein: 3g
  • Carbohydrate: 9g
  • Sugars: 3g
  • Fiber: 1g
  • Sodium: 268mg

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Roasted Red Pepper and Zucchini Spread Recipe