Gardenvegetablespread Recipes

VEGGIE CREAM CHEESE SPREAD

Steps:

• Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

3-INGREDIENT VEGETABLE FLATBREAD {VEGAN & GRAIN-FREE}

Steps:

• Preheat oven to 400F. Line a large (18x13) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
• Cut the broccoli into pieces. Place the broccoli pieces (crowns and stems) in a large food processor and process until very fine (about the consistency of couscous; 12 oz will yield 3 cups finely chopped). Scrape mixture into a large bowl.
• Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
• Spread batter into an even rectangle on the prepared baking sheet, smoothing the top. The batter should be 1/4-inch thick (the batter will not go all the way to the edges of the pan).
• Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set. Transfer sheet pan to a cooling rack and cool completely.
• Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,

GARDEN VEGETABLE SPREAD

Steps:

• Combine ingredients in a bowl; mix well.
• Cover and chill in the refrigerator until ready to serve.
• Serve with party rye or pumpernickel bread slices or assorted crackers.
• Also good with toasted mini bagel halves.

GARDEN VEGETABLE SPREAD

Steps:

• In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.