Nutrition info - Recipes

Cold Vegetable Spread

Spread yourself thin with this egg-cellent vegetable spread that's made of eggplant, peppers, zucchini, onions, celery, tomatoes and more. A hit appetizer that won't put a dent in your diet.

Cold Vegetable Spread


For 8 people

  • 1 teaspoon(s) olive oil
  • 1/3 cup(s) finely chopped onions
  • 1/2 cup(s) finely chopped green or red bell peppers
  • 1/3 cup(s) finely chopped zucchini
  • 1/3 cup(s) finely chopped celery
  • 1/3 cup(s) peeled and finely chopped eggplant
  • 1/3 cup(s) chopped tomatoes
  • 1 teaspoon(s) chopped, fresh or dried basil
  • 1 dash(es) salt to taste
  • 1 dash(es) freshly ground black pepper to taste
  • 1/3 tablespoon(s) red wine vinegar
  • 1/3 teaspoon(s) sugar


Heat the oil in a skillet over medium heat. Add the onions and peppers. Cook for 2 minutes. Add the zucchini, celery and eggplant. Cook 2 minutes more. Add the tomatoes, basil, salt and pepper. Simmer about 20 minutes, uncovered. Let cool. Add the vinegar and sugar. Adjust the salt and pepper to taste. Serve cold as a dip with pita bread, crackers or tortilla chips.

Nutrition facts

  • Kcal: 13.58 kcal
  • Fibers (g): 0.54g
  • Sodium (mg): 24.52mg
  • Carbs: 1.84g
  • Fat: 0.63g
  • Saturated fat (g): 0.09g
  • Proteins: 0.28g