White Bean and Roasted Vegetable Spread from The Vegan Chef

I love the holidays! Everything about the season is magical: the colorful decorations, the twinkling lights, the fresh snow outside, the beautiful Christmas trees, the delicious cookies, and the thoughtful gifts. Not only do I get to spend time with family (bratty brothers included), but Mother puts up MY Christmas tree and adorns it with pretty and pink ballerina ornaments. The thing I look forward to the most is waking up on the 25th to the smell of delicious, mouth-watering food. Mother prepares the BEST recipes on Christmas day and I get to help her clean up the dishes. Today, I’m posting a pawmazing recipe for a vegetarian spread, the PERFECT dish to bring to a fun party. Enjoy!

Ingredients:
1 red pepper, de-stemmed, de-seeded and quartered lengthwise
1 medium onion, sliced 1/2 inch thick
3 cloves of garlic, peeled
1 15oz can Cannellini or Great Northern beans, drained and rinsed
3 Tsp freshly chopped parsley
3 Tsp lemon juice
1/2 Tsp salt
1/4 Tsp pepper

Instructions:
Line a cookie sheet with aluminum foil and place the peppers and onions in rows.
Broil them for 5-7 minutes or until slightly charred and remove from oven.
Flip them over and add the garlic cloves, then return to oven and broil for additional 5-7 minutes.
Allow to cool slightly and then gently remove skin from peppers.
In food processor or blender, place roasted veges, white beans, lemon juice, salt, pepper and process until smooth.
Add parsley and process for an additional 30 seconds to mix thoroughly.
Transfer mixture to glass bowl.

*Use as spread on crackers, bread or sandwiches, or serve with raw vegetables.

Note: Some of the ingredients listed are HIGHLY toxic to cats and dogs.

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