This super easy and delicious roasted veggie spread is perfect as an appetizer dip or even as a spread for a sandwich. Made with roasted eggplant, peppers, onions, and garlic and perfectly seasoned so the veggies’ flavor stands out.
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Why you’ll love this recipe
Whether you are looking for something easy but tasty to make for your friends and family or just a nourishing snack to enjoy in front of the TV, this roasted veggie spread is a perfect choice.
Serve it with crunchy crackers or tortilla chips, or use it as a dip for pan-roasted chicken fillets or meatballs. Spread it on top of a freshly baked sourdough bread or as an addition to a sandwich. Plus, if you need a vegan veggie spread, this recipe is a great option.
Ingredients notes
Eggplant. This is the main ingredient. Use any type of eggplant you like.
Sweet peppers. Green or red sweet pepper works. You can sneak in some jalapeño for some heat if you’d like.
Yellow onion. It adds sweetness once roasted.
Garlic. Roasted garlic adds an umami flavor that is mild but delicious.
Parsley. It adds freshness and extra flavor.
How to make roasted veggie spread
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Chop the eggplant, peppers, and onion into ~1 inch (2.5 cm) pieces.
Step 2: Transfer them to a baking tray lined with parchment paper (optional). Add the seasoning and oil. Mix them well and spread them in an even layer.
Step 3: Bake until the veggies start to brown.
Step 4: Transfer them into a food processor, add fresh parsley, and blend until no big chunks remain. Serve and enjoy!
Additions and substitutions
You can add more veggies if you’d like, such as zucchini, turnip, squash, carrots, and many others, depending on the flavor profile you like. In addition, you can add some spicy ingredients like jalapeños or chili flakes. You can substitute the olive oil with other fat of your choice, even melted butter, coconut oil, or lard.
Storage and reheating
Store the roasted veggie spread in an airtight container in the fridge for up to 4 days. You can freeze it well sealed for up to 3 months. Defrost in the fridge overnight.
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Roasted veggie spread
Ingredients
- 800 grams eggplants, 3 medium-sized
- 265 grams green or red peppers, 2 medium-sized
- 240 grams yellow onion, 1 medium/large onion
- 6-7 garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 24 grams olive oil, 2 tablespoons
- ⅓ cup fresh, roughly chopped parsley
Instructions
- Preheat the oven to 400F (200C).
- Line a baking tray with parchment paper. Set aside.
- Chop the eggplant, peppers, and onion into pieces about ½ inch in size.800 grams eggplants, 3 medium-sized, 265 grams green or red peppers, 2 medium-sized, 240 grams yellow onion, 1 medium/large onion
- Place the chopped veggies on the baking tray, add peeled garlic cloves, salt, black pepper, and olive oil. Toss everything, coating all the veggies with the seasoning.6-7 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 24 grams olive oil, 2 tablespoons
- Place the baking tray on the middle rack. Bake for about 40 minutes or until you start to see some browning on the veggies.
- Remove from the oven and let them cool a bit, 10-15 minutes.
- Transfer the roasted veggies to a food processor or blender, add the parsley, and blend until no big chunks remain, 30-60 seconds. Taste and add more seasoning if you’d like. Serve and enjoy.⅓ cup fresh, roughly chopped parsley
Notes
- Store the roasted veggie spread in an airtight container in the fridge for up to 4 days. You can freeze it well sealed for up to 3 months. Defrost in the fridge overnight.
- You can add more veggies if you’d like, such as zucchini, turnip, squash, carrots, and many others, depending on the flavor profile you like. In addition, you can add some spicy ingredients like jalapeños or chili flakes. You can substitute the olive oil with other fat of your choice, even melted butter, coconut oil, or lard.