Boursin & Roasted Veggie Spread

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour 5 minutes

Ingrédients

2 tbsp olive oil (tossed with the veggies)

1 large eggplant (roughly chopped)

1 zucchini (roughly chopped)

2 cups cherry tomatoes

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp onion powder

1 250 gram boursin wheel (original or chive flavour)

2 tbsp plain greek yogurt

3 tbsp olive oil

2 garlic cloves (thinly sliced)

1/4 tsp red pepper flakes

Instructions

Preheat your oven to 400 °F.

Next, chop your vegetables into similar sizes pieces, leaving the cherry tomatoes whole.

To a large baking tray lined with aluminum foil, add the veggies.

Add the olive oil and all spices, and gently toss to combine.

Roast for 45-50 minutes, or until the veggies are very soft and the tomatoes begin to burst.

Allow the veggies to cool slightly while you prepare the whipped boursin spread and garlic chili crunch.

To a small food processor, add the boursin and plain greek yogurt and pulse until smooth.

To a large serving tray, gently spread over the whipped boursin.

Evenly spoon the roasted veggies onto the whipped boursin.

Next prepare the garlic chili crunch by adding the olive oil, sliced garlic and red pepper flakes to a small saucepan set to medium heat.

Stir frequently until the garlic turns a light golden brown colour.This should take 2-3 minutes. Watch closely, as the garlic can burn easily.

Spoon the garlic chili crunch over the whipped boursin and roasted veggies and finish with a pinch of flaky salt if desired.

Serve with crackers, pita chips or warm bread.

Nutrition

• Calories: 144 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 10 g
• Cholestérol: 0.4 mg
• Sodium: 208 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 2 g