If you’re looking for a delicious and versatile spread to add to your snack or meal, look no further than this roasted vegetable spread. Made with a combination of roasted peppers, eggplant, onions, and zucchini, this spread is bursting with flavor and can be used in a variety of ways. Whether you’re looking for a healthy snack or a new way to add flavor to your meals, this roasted vegetable spread is sure to please. I like to enjoy it on crackers/pita chips, crostini, sandwiches, as well as a topping for eggs, chicken, and more!
The Benefits of Roasting Vegetables:
Roasting vegetables is a simple way to bring out their natural sweetness and enhance their flavor. When vegetables are roasted, their natural sugars caramelize, creating a rich, complex flavor that is both savory and sweet. Additionally, roasting vegetables can make them easier to digest and can increase their nutrient content. By incorporating roasted vegetables into this spread, we’re not only adding delicious flavor, but also boosting the nutritional value of this spread.
Versatility of Roasted Vegetable Spread:
One of the best things about this roasted vegetable spread is its versatility. It can be enjoyed as a dip with crackers or pita chips, or spread on a fresh piece of sourdough bread, sandwiches and wraps for an extra burst of flavor. It can even be used as a topping for eggs or as a filling for omelets. The possibilities are endless! Not only is this spread delicious, but it’s also a great way to sneak in some extra vegetables into your diet. Plus, it’s a great option for those following a vegetarian or vegan diet.
Confit Garlic
Confit Garlic is the perfect addition to this roasted vegetable spread and, frankly, everything. Confitting garlic is a technique that involves slowly cooking garlic in oil until it becomes soft, sweet, and fragrant. Confit garlic can be used in a variety of dishes, from roasted vegetables to pasta dishes and soups. By following these simple steps, you can easily confit garlic at home and elevate your cooking to a new level:
Ingredients:
- 1-2 heads of garlic
- Enough oil (olive oil, avocado oil, or any other neutral oil) to cover the garlic cloves
- Salt and pepper to taste
Instructions:
- Preheat your oven to 250°F (120°C).
- Separate the cloves of garlic from the head and peel them. You can either cut off the root end and squeeze the clove out of the skin, or use a knife to cut off the top of the garlic head and peel each clove individually.
- Place the peeled garlic cloves in a small, oven-safe dish. You want the garlic cloves to fit snugly in the dish without any gaps.
- Pour enough oil over the garlic cloves to cover them completely. Use a neutral oil like canola or grapeseed oil, or a flavorful oil like olive oil if you want to add an extra dimension of flavor.
- Add a pinch of salt and pepper to the oil.
- Cover the dish with aluminum foil or a lid and place it in the oven. Cook for 1-2 hours, or until the garlic cloves are soft and golden brown.
- Remove the dish from the oven and let it cool for a few minutes.
- Once the garlic has cooled, use a slotted spoon to remove the garlic cloves from the oil. Reserve the oil for another use (it’s great for cooking vegetables or making salad dressings).
- The confit garlic cloves can be stored in an airtight container in the refrigerator for up to two weeks, or frozen for up to six months.
Uses for confit garlic:
- Add to dips and spreads (like this roasted vegetable spread)
- Spread on toast or crackers for a simple snack
- Mix into mashed potatoes or roasted vegetables for added flavor
- Use as a pizza topping
- Add to pasta dishes or soups
- Use in salad dressings, sauces, and dips
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Roasted Vegetable Spread
Ingredients
- 1 large Eggplant
- 1 medium Zucchini
- 2 Red Bell Peppers
- 1 Yellow Onion
- 5 Garlic Cloves Confit Garlic (full instructions above)
- ½ cup Olive Oil
- ½ tbsp kosher salt
- ½ tsp Ground Black Pepper
- 1 tbsp Tomato Paste
- 4 leaves Fresh Basil
- ¼ cup Fresh Italian Parsley (loosely packed)
Instructions
- Preheat the oven to 400 °F
- Line a baking sheet with parchment paper.
- Cut the Eggplant, Zucchini, Red Bell Pepper, and Yellow Onion into 1-inch cubes.
- Place the cubed vegetables onto the lined baking sheet.
- Drizzle with the 2 tbsp Olive Oil and season with Salt and Black Pepper. Toss the vegetables until well coated. Once coated, evenly spread the vegetables across the baking sheet.
- If you do not have time to confit the garlic: place raw garlic cloves in a small oven-safe container (I like to use a ramekin, but a piece of tinfoil can work fine too (see above for a more detailed how-to)). Pour olive oil into the container until the Garlic Cloves are submerged.
- Place the baking sheet and the garlic container in the pre-heated oven and roast for 45 minutes, until the garlic is soft and the vegetables are lightly browned and soft.
- Remove the baking sheet and garlic from oven and let cool for about 5-10 minutes.
- Place the vegetables and garlic in a food processor fitted with a steel blade, add the Tomato Paste, Fresh Basil, and Fresh Parsley.
- Pulse the mixture 3-4 times or until it reaches your desired smoothness.
