TaylorMade Roasted Vegetable Spread, Dip, Sauce or base for any dish
I love getting my kids to eat vegetables without knowing it. I use this roasted vegetable base for soooo many of my dishes. My kids LOVE this roasted veggie sauce poured over pasta and have NO idea they are eating pureed roasted vegetables. I have used it in hummus, a base for soups, for sandwiches, dips and so much more.
This is the recipe we used in the restaurant for our Fire Roasted vegetable sandwich – The roasted vegetable spread on a fresh ciabatta topped with roasted peppers, onions, mushrooms & spinach with buffalo mozzarella, then pressed on the panini grill. It was a really popular sandwich.
This is one of those recipes that is totally Taylor-Make-Able – You can use just about any veggies you have on hand (except potatoes) – Don’t get my wrong, I love roasted potatoes.. Just not in this recipe.
I ALWAYS use red peppers, onions & garlic.. ALWAYS.. Then the other ingredients are optional. A little olive oil and sea salt and thats it!!! You can keep it chunky or blend it completely smooth.. I usually go the completely smooth route since I use it as a bold layer of flavor in my dishes.
This can be used alone as a dip or spread for an appetizer. It is gluten free, lo-carb and vegan so it fits all type of dietary restrictions. It is so quick & easy to make and a great way to use up extra produce you picked up at the farmers market or out of your garden.
I make a batch and use it throughout the week in many recipes. Adding TONS of flavor to any dish.
Ingredients
- 2 large sweet peppers, cut into chunks (red, orange or yellow - NOT Green)
- 2 onions, cut into chunks, (sweet vidalia or red onion)
- 6 cloves of garlic, peeled - whole
- 1-2 zucchini, cut into chunks
- 1 medium eggplant, cut into chunks
- 1/4 c extra virgin olive oil
- 2 tsp sea salt or kosher salt
- (any other veggies you would like: yellow squash, tomatoes, etc.)
Instructions
- Preheat oven to 400 degrees F.
- Spread the vegetables evenly on sheet pan, drizzle with olive oil and sprinkle with salt.. Place in the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 35-40 minutes. Remove from the oven and cool completely.
- Place all the vegetables in a food processor or blender and process until completely smooth.
- Season to taste
- Store in the refrigerator in an airtight container for up to 1 week.
and since I still have tons of veggies leftover from the farmers market….
It would be a good time for Ratatouille
and a great time to grill some vegetable kabobs!!! YUM!
so if your child looks anything like mine, going to all extremes to avoid eating vegetables… Try the Roasted Vegetable Sneaky Spread Recipe
