Roasted Vegetable Spread Recipes
PARTY VEGETABLE SANDWICH SPREAD
This spread makes great little sandwiches for brunches, wedding teas, baby showers or just to have on hand for the kids. Serve on bread rounds or other desired shapes.
Provided by Stephanie
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine grated carrots, chopped green bell pepper, minced onion, chopped cucumber, and chopped celery in a bowl. Mix well.
- Combine softened cream cheese, salt, lemon juice, and mayonnaise in a separate bowl and beat until fluffy. Fold vegetable mixture into cream cheese mixture and mix well.
- Cover and refrigerate at least 1 hour before spreading.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 2 g, Cholesterol 21.2 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 120 mg, Sugar 0.7 g
ROASTED VEGETABLE SPREAD
I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought! The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more! I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables! If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week.
Provided by SkysMama
Categories Spreads
Time 1h
Yield 1 3/4 cup spread
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
- Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
- Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
- Remove from oven and cool completely.
- Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
- Season with salt and pepper.
Nutrition Facts : Calories 821.7, Fat 76.5, SaturatedFat 32.8, Cholesterol 142.6, Sodium 397.9, Carbohydrate 25.9, Fiber 4.1, Sugar 9.8, Protein 13.1
ROASTED VEGETABLE SPREAD
During the summer, my family doesn't eat a lot of things that heat up our house..... We spend a lot of time outside grilling and when we aren't doing that we love to try different sandwiches and salads.... They seem to be so refreshing during the hot summer months.... I hope you enjoy this one......
Provided by gertc96
Categories Lunch/Snacks
Time 1h
Yield 1 3/4 cups
Number Of Ingredients 9
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 in 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.
- You can store this in the refridgerator for up to one week.
Nutrition Facts : Calories 585.6, Fat 53.3, SaturatedFat 29.6, Cholesterol 142.6, Sodium 394.9, Carbohydrate 18.4, Fiber 3.1, Sugar 7, Protein 12.3
ROASTED VEGETABLE DIP
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED VEGETABLE SPREAD
Being a nutritionist, I found this recipe to be a great alternative to those fatty packaged dips that are so common at parties. This one is bursting with vitamins A and C.-Sherri Shields, Missouri City, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Place vegetables and garlic in a greased 15x10x1-in. baking pan. Sprinkle with salt and cayenne; toss to coat. Bake at 400° for 30-35 minutes or until tender. Cool slightly., Place in a food processor. Cover and process until blended. Serve warm with chips.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED VEGETABLE SPREAD
Provided by Alton Brown
Categories appetizer
Time 1h
Yield 1 3/4 cups spread
Number Of Ingredients 9
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.
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- Prep the vegetables. Wash, dry, and peel the vegetables, if desired, then cut into uniform pieces so they cook evenly.
- Place the vegetables on the prepared baking sheets. Drizzle with oil and season with salt and pepper. Toss until well coated. *See the post for additional seasoning ideas.*
- Spread the vegetables out in a single layer, making sure they are not touching. If they are too crowded, the vegetables will steam instead of roast. Make sure you put similar vegetables that take the same amount of time to cook on the same pan, see the post for cooking times. If you want to cook different vegetables on the same pan, you can always start cooking the veggies that take longer first and add the other vegetables later.
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