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Spicy Sweet Red Pepper Spread

With oven roasted sweet peppers, zucchini and leeks, this recipe makes a sweet and optionally spicy dip for pita or nacho chips, or a flavorful spread for sandwiches, tortilla wraps or quesadillas. Great for a picnic, a quick lunch or an appetizer.


  • 2 sweet red peppers, cut into 2x1 inch strips
  • 2 small zucchini (sliced thinly length wise)
  • ½ leek, cut into 2x1 inch strips (may substitute with 1/2 medium onion)
  • 1 to 2 hot pepper, optional, adjust according to taste
  • 1 tsp garlic powder
  • oil spray
  • ¼ tsp salt and pepper to taste


  1. Place cut vegetables in a single layer in a greased pan.
  2. Sprinkle garlic powder, salt and pepper over vegetables.
  3. Spray a thin layer of oil over vegetables.
  4. Oven roast vegetables at 400F for 10-15 minutes.
  5. Remove from oven, let cool slightly.
  6. Place cooked vegetables into food processor and grind until desired consistency. Add more salt and pepper to taste.
  7. Serve with warmed pita bread, nachos or as part of a sandwich.


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