Welcome to the Cooking Corner of LOTH Region 41!

To submit a recipe, send an e-mail to Vicki

Vegetarian Dishes

Chick Pea, Roasted Pepper and Rosemary Spread
with Flat Breads, Grape Tomatoes and Zucchini Discs

Chick Pea, Roasted Pepper and Rosemary Spread
with Flat Breads, Grape Tomatoes and Zucchini Discs
Recipe courtesy Rachael Ray (30 minute meals)

2 (15-ounce) cans chick peas (garbanzo beans) drained
1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped
1/2 lemon, juiced
2 cloves garlic, cracked away from peel
4 stems fresh rosemary, leaves stripped from stems
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe
1 package Everything flavor flat breads
1 pint grape tomatoes, rinsed
1 zucchini, sliced into 1/4 inch disks

Combine chick peas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

Yield: 8 to 10 appetizer portions
Prep Time: 10 minutes
Cook Time:
Difficulty: Easy