Preheat oven to 550ºF on roast setting. Slice onion, peel garlic cloves, slice bell peppers in half, coat all vegetables with a little bit of olive oil. Place on parchment lined baking sheet and roast about 5 to 10 minutes on each side or until vegetables are browned. Garlic will cook more quickly, onions next. Using tongs, carefully remove each vegetable from oven once cooked. Roast peppers until skin is blackened. Cool vegetables, and slip skin off of peppers. Add cooled, roasted vegetables to food processor with one tablespoon oil, walnuts, water, salt, and pepper. Process until smooth. Slice grape tomatoes in half, slice cucumbers into rounds, top with spread and serve with tomatoes on the side. OR cut the top off of the grape tomatoes, set aside. Slice cucumbers into thin planks using a mondoline. Put a layer of spread on the end of each plank, add a tomato, roll the cucumber plank around the tomato and secure with a toothpick.
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (81%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.9g|
|Protein 4g||6 %|
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Calories per serving: 111
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