Looking for a quick-to-bake appetizer idea? Then check out this ready-in-35 minutes cheesy layered vegetable and aioli recipe that can be prepared the day before. Best served with crackers.
Calories 25, Fat 0g, Sodium 135mg, Carbs 4g, Fiber 1g, Sugar 0g, Protein 2g
Layered Vegetable and Aioli Appetizer
Looking for a quick-to-bake appetizer idea? Then check out this ready-in-35 minutes cheesy layered vegetable and aioli recipe that can be served with crackers.
4 ounces fat-free cream cheese, softened
1/2 cup fat-free mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon grated lemon peel
Dash of ground red pepper (cayenne)
2 medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces
1 small red onion, cut into 1-inch pieces
1 cup mushrooms
Olive oil-flavored cooking spray
2 tablespoons crumbled chevre(goat) cheese
2 tablespoons chopped fresh basil leaves
Crackers, if desired
Heat oven to 450°. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chevre cheese and basil. Serve with crackers.
If you aren't watching your calories, go ahead and use regular cream cheese and mayonnaise.
You can prepare the cream cheese mixture up to a day ahead of time. You can also roast the vegetables the day before and store covered in the refrigerator.
Calories 25, Fat 0 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbs 4 grams, Fiber 1 grams, Sugar 0 grams, Protein 2 grams