Layered Vegetable and Aioli Appetizer

  • Prep 15 min
  • Total 35 min
  • Servings 12

Ingredients

  • 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 chTvre (goat) cheese
  • 2 tablespoons chopped fresh basil leaves
  • Crackers, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chTvre 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
135mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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