Appetizers / Soups / Salads

Layered Vegetable Pate takes several minutes to prepare.

Layered Vegetable Pate takes several minutes to cook.

Layered Vegetable Pate makes 14 servings.

The ingredients for Layered Vegetable Pate are:

White Bean Layer-
2 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Red Pepper Layer-
1 7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)

Pesto Layer-
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tablespoons olive oil
1/2 cup low-fat ricotta cheese

Here is how you make Layered Vegetable Pate:

Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.For Bean Layer:Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to tastewith salt and pepper. Spread bean mixture evenly on bottom of prepared pan.For Red Pepper Layer:Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layerin prepared dish.For Pesto Layer:Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oilthrough feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Coverwith plastic wrap and refrigerate overnight.To unmold, invert p?t? onto serving platter. Peel off plastic wrap from p?t?. Garnish with herb sprigs and servewith sourdough bread slices.Number of Servings: 14Recipe submitted by SparkPeople user FRAUCHING.

The nutritional information for Layered Vegetable Pate is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 171.6

• Total Fat: 6.1 g
• Cholesterol: 2.9 mg
• Sodium: 403.8 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 6.1 g
• Protein: 9.3 g