Roasted Vegetable Spread

• porsi: 7 servings
• waktu aktif: 40 minutes
• total waktu: 1 hour

Bahan-bahan

12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)

4 ounces cremini or white button mushrooms, halved (or quartered, if large)

1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces

2 large shallots, peeled and quartered lengthwise

2 tablespoons olive oil

½ teaspoons fine salt, divided, plus more to taste

2 teaspoons red wine vinegar, plus more to taste

1 ½ teaspoons fresh thyme leaves (or 0.5 teaspoons dried)

¼ teaspoons freshly ground black pepper

Petunjuk

Step 1

Position a rack in the middle of the oven and preheat to 375 degrees.

Step 2

On a large, rimmed baking sheet, arrange the carrots, mushrooms, peppers and shallots, drizzle with the oil, and season with 1/4 teaspoon of salt. Gently toss to coat. Roast for 30 to 40 minutes, or until the vegetables are tender and lightly browned in spots, tossing at about the midway point. Remove from the oven and let cool completely.

Step 3

Transfer the vegetables to the bowl of a food processor, and add the vinegar, thyme, pepper and the remaining 1/4 teaspoon of salt. Pulse until the mixture is fairly smooth and spreadable but not entirely homogeneous. Taste, and season with additional salt and/or vinegar, if desired. Serve right away or refrigerate until needed. (You might want to add a little more vinegar after refrigeration, as the acidity mellows with storage.)

Step 4

Serve as a spread with crackers or toast, or as a sandwich spread.

Nutrisi

• Ukuran Porsi: Per serving (1/4 cup), b
• Kalori: 66
• Total Lemak: 4 g
• Lemak Jenuh: 1 g
• Natrium: 204 mg
• Total Karbohidrat: 7 g
• Serat Diet: 2 g
• Total Gula: 4 g
• Protein: 1 g