Garden Vegetable Spread

A delightful spread made with roasted vegetables, perfect for family gatherings and versatile uses as a dip or sandwich filler.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Snack

Cuisine American, Vegan

Servings 8 servings

Calories 120 kcal

Ingredients

Main Ingredients

1 medium Eggplant Can substitute with zucchini for a lighter option.
2 medium Bell Peppers Any color works; try red, yellow, or green.
2 medium Carrots Substitute with parsnips for a more unique taste.
3 cloves Garlic Roasted garlic will offer a sweeter, nutty flavor.
1/4 cup Nutritional Yeast If unavailable, use vegan cheese.
3 tablespoons Olive Oil Can swap with avocado oil.
2 tablespoons Lemon Juice Use vinegar for a different tang.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Instructions

Preparation

Preheat your oven to 400°F (200°C).
Chop the vegetables: Dice your eggplant, bell peppers, and carrots into bite-sized pieces.
Toss them in olive oil, along with minced garlic, salt, and pepper.

Cooking

Spread the mixture evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
Remove from the oven and let cool slightly.
Transfer the roasted veggies into a food processor.
Add lemon juice and nutritional yeast to the processor, then pulse until you reach a smooth, spreadable consistency.
Taste and adjust seasoning if necessary.

Serving

Serve and enjoy!

Notes

Add spices like cayenne pepper or smoked paprika for extra flavor. Toss in fresh herbs or mix in ricotta cheese for a twist. This spread can be made ahead and stored in the refrigerator for up to a week, or frozen for up to three months.

Keyword Family recipe, Garden Vegetable Spread, Healthy Appetizer, Roasted Veggies, Vegan Dip