Roasted Vegetable Spread

Elevate your appetizer game with this irresistible Roasted Vegetable Spread, a savory and versatile dish that’s packed with flavor and nutrition! Featuring caramelized eggplant, zucchini, red bell pepper, and yellow onion, combined with aromatic garlic, fresh thyme, and a splash of zesty lemon juice, this spread delivers bold, roasted goodness in every bite. Perfectly blended to your desired texture—whether creamy or slightly chunky—it’s ideal as a dip for crusty bread, crackers, or fresh veggies, or as a vibrant sandwich spread. With only 15 minutes of prep time and easy oven-roasting, this crowd-pleasing recipe is not only simple to make but also a delightful way to incorporate colorful vegetables into your meals. Roasted Vegetable Spread is your go-to for healthy, flavorful snacking, perfect for entertaining or weekday indulgence!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 large eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 1 medium yellow onion
• 4 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a large baking sheet with parchment paper for easy cleanup.

Step 3

Wash and prepare the vegetables: cut the eggplant, zucchini, and red bell pepper into 1-inch chunks, and roughly chop the yellow onion.

Step 4

Place the chopped vegetables and whole garlic cloves onto the prepared baking sheet.

Step 5

Drizzle the olive oil over the vegetables and season with salt, black pepper, and thyme leaves, ensuring all pieces are evenly coated.

Step 6

Spread the vegetables out in a single layer on the baking sheet.

Step 7

Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 8

Remove the vegetables from the oven and let them cool for 5-10 minutes.

Step 9

Transfer the roasted vegetables to a food processor. Add the lemon juice and pulse until the mixture is smooth and creamy, or leave it slightly chunky if desired.

Step 10

Taste and adjust seasoning with additional salt or lemon juice if needed.

Step 11

Transfer the spread to a bowl and serve immediately, or refrigerate for up to 4 days in an airtight container.

Nutrition Facts

Serving size	1132.7 grams (1132.7g)

Amount per serving	% Daily Value*
Calories	724

Total Fat 44.40g	57%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.60g
Cholesterol 0mg	0%
Sodium 4999mg	217%
Total Carbohydrate 77.50g	28%
Dietary Fiber 26.60g	95%
Total Sugars 46.70g
Protein 11.90g	24%

Vitamin D 0IU	0%
Calcium 150mg	12%
Iron 4mg	21%
Potassium 2459mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 6.3%

Carbs: 40.9%