Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This savory-sweet, jewel-toned spread, made with vegetables roasted until they are tender and caramelized, then pulsed in a food processor with a brightening splash of vinegar and thyme, is an ideal way to offer dinner guests an extra-special vegetable starter. This Roasted Vegetable Spread is also delicious smeared on everyday sandwiches and toasts.
Storage: Refrigerate for up to 4 days.
Roasted Vegetable Spread
Ingredients
12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)
4 ounces cremini or white button mushrooms, halved (or quartered, if large)
1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces
2 large shallots, peeled and quartered lengthwise
2 tablespoons olive oil
1/2 teaspoon fine salt, divided, plus more to taste
2 teaspoons red wine vinegar, plus more to taste
1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon freshly ground black pepper
Directions
Position a rack in the middle of the oven and preheat to 375 degrees.
On a large, rimmed baking sheet, arrange the carrots, mushrooms, peppers and shallots, drizzle with the oil, and season with 1/4 teaspoon of salt. Gently toss to coat. Roast for 30 to 40 minutes, or until the vegetables are tender and lightly browned in spots, tossing at about the midway point. Remove from the oven and let cool completely.
Transfer the vegetables to the bowl of a food processor, and add the vinegar, thyme, pepper and the remaining 1/4 teaspoon of salt. Pulse until the mixture is fairly smooth and spreadable but not entirely homogeneous. Taste, and season with additional salt and/or vinegar, if desired. Serve right away or refrigerate until needed. (You might want to add a little more vinegar after refrigeration, as the acidity mellows with storage.)
Serve as a spread with crackers or toast, or as a sandwich spread.
Servings: 6-7 (makes about 1 3/4 cups)
Per serving: Calories 66; Total Fat 4g; (Sat Fat 1g); Protein 1g; Carb 7g; Fiber 2g; Cholesterol 19mg; Sodium 204mg; Total Sugar 4g (including 0g added sugar)
