Directions:
- Preheat oven to 375F. Line three large baking sheets with parchment paper.
- Combine vegetables, oil and salt in a large bowl, tossing well to coat.
- Spread on baking sheets in a single layer.
- Roast 40 minutes, rotating sheets after 20 minutes.
- Remove from oven and cool 10 minutes.
- Place 2/3 of the roasted vegetables, lime juice and zest into a food processor and puree. Remove to a non-reactive bowl.
- Add remaining vegetables to the processor and pulse just to chop coarsely.
- Add chopped mixture to the puree and fold through to combine.
- Cover and chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.33 Kcal (52 kJ) | ||
| Calories from fat | 3.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Sodium | 68.11mg | 3% | |
| Potassium | 83.07mg | 2% | |
| Total Carbs | 1.87g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 28.83 Kcal (121 kJ) | ||
| Calories from fat | 9.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 1% | |
|---|---|---|---|
| Sodium | 159.23mg | 3% | |
| Potassium | 194.2mg | 2% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 3g | 5% | |
| Dietary Fiber | 1.14g | 2% | |
| Protein | 0.76g | 1% | |
| Vitamin C | 29.7mg | 21% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 7.4mg | 17% | |
| Calcium | 9.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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