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Roasted Garden Vegetable and Herb Spread

Close-up of a creamy, orange-hued Garden Vegetable Spread mixed with shredded carrots and green herbs in a white bowl.
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A flavorful spread made from roasted garden vegetables like tomatoes, zucchini, and peppers, combined with fresh herbs and a binding agent.

Ingredients

Scale
  • 2 large tomatoes, halved
  • 1 medium zucchini, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cream cheese (or cannellini beans for vegan option)
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the tomatoes, zucchini, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25 to 30 minutes, or until the vegetables are soft and slightly caramelized. Let them cool slightly.
  4. Transfer the roasted vegetables and garlic to a food processor.
  5. Add the cream cheese (or beans) and pulse until the mixture is mostly smooth but still has some texture. Do not over-process.
  6. Scrape the mixture into a bowl. Stir in the fresh basil and parsley.
  7. Taste and adjust salt and pepper if needed.
  8. Transfer the spread to an airtight container. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

  • For a thicker spread, drain excess liquid from the roasted vegetables before processing.
  • This spread keeps well in the refrigerator for up to one week.
  • Serve this spread with crackers, use it as a sandwich base, or serve it alongside grilled chicken or fish.

Nutrition

Find it online: https://flavorvista.com/garden-vegetable-spread-best/