Roasted Vegetable Spread
This delicious and nutrient packed roasted vegetable spread is delicious on just about everything. I like to enjoy it on crackers/pita chips, crostini, sandwiches, as well as a topping for eggs, chicken, and more!
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.