Roasted Vegetable Spread
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup
A perfect sandwich complement, this roasted vegetable spread is loaded with flavor and surprisingly simple to make. As a father, I can attest to the fact that, by and large, the larvae of the species resist the ingestion of vegetation. This condition results from the fact that their taste buds are particularly sensitive to bitter flavors and the fact that the nasty little tots are naturally ornery. This spread is one way to get them to down their vegetables with a minimum of the fuss that has driven many a parent to a nasty case of the rage shakes. This recipe first appeared in Season 8 of Good Eats.
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Software
- 1 red bell pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 cloves garlic, crushed
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 1 (8-ounce) block cream cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Challah, foccacia, or pita bread, for serving
Specialized Hardware
Food processor
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup
Procedure
- Heat oven to 400ºF. Line a half sheet pan with foil and set aside.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on the prepared half sheet pan and roast, tossing occasionally, until the vegetables are soft and are beginning to turn brown around the edges, about 45 minutes. Remove from the oven and cool completely.
- Transfer the vegetables to a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
- Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
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