Roasted Vegetable Spread

• 份量: 7 servings
• 活動時間: 40 minutes
• 總時間: 1 hour

食材

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

步驟

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.

營養

• 每份大小: Per serving (1/4 cup), b
• 卡路里: 66
• 總脂肪: 4 g
• 飽和脂肪: 1 g
• 鈉: 204 mg
• 總碳水化合物: 7 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 1 g