Recipes Discovered

Roasted Vegetable Spread Recipe

I was working on my blog the other day and watching Good Eats when I saw Alton Brown make this Roasted Vegetable Spread. It seemed so simple, yet it looked and sounded so incredibly delicious, I went directly to the kitchen and made a batch.

I cut down on the recipe quite a bit, since I just wanted some for lunch. I used about 1/4 of a red pepper, 1/4 of an onion, 1 clove of garlic, and 1 cup of halved and sliced zucchini. I tossed all the veggies with oil, seasoned them with salt and pepper, and then roasted them in a 400 degree oven. I’m not sure how Alton roasted his vegetables for 45 minutes. Mine were definitely done after 15 minutes, which was fine with me because that meant I could eat sooner, but just make sure to keep an eye on them. >>

After letting the vegetables cool (as long as I could wait), I used my mom’s Magic Bullet Express to process the vegetables and about an ounce of cream cheese, maybe a little less. The bullet is a pretty cool kitchen appliance. It’s small, but really versatile. My mom uses it as a blender, a food processor, a mixer - you name it. Anyway, after pulsing the mixture together, I spread it on piece of toasted wheat bread. The amounts I used probably was enough for two sandwiches, but I piled it all onto my piece of bread.

This spread made an outstanding sandwich. It was rich, creamy, and had that wonderful flavor of the roasted vegetables. My only complaint was that is had a little bit of a bite from either the onions or garlic. I know I didn’t make a whole batch, so that may have had something to do with it. Also, the garlic probably didn’t roast as much as it should have. Either way, I would either roast the garlic longer (in foil so it didn’t burn) or cut down on the onions and garlic next time. But it was definitely was a delicious sandwich.