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MainRecipesAppetizer | Roasted Veggie Spread

   Roasted Veggie Spread submitted by Karen Johnson
This was shared with us by our neighbors in the UK. It is deliciously sweet a great way to eat veggies.

Heat oven to 375/400 (180C -200C).

Mix butternut, eggplant, pepper and zucchini with olive oil. Can spray veggies if you have a spritzer. Place in roasting pan or baking tray and roast for 20 minutes.

While veggies roast, heat tomatoes garlic and spinach in a saucepan until the spinach wilts.

Then add the tomato mixture to the roasted veggies in the oven and roast a little longer, 10-15 minutes.

Puree all veggies until smooth. Add balsamic vinegar, olive oil and salt to taste.

Serve with crackers, fresh baguette or crostini.

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Printable Version

v 1/2 a butternut squash, peeled and cubed
v 1 eggplant, cubed
v 1 red pepper
v 1 zucchini, sliced
v 1-2 Tb olive oil

v 1 bottle pureed tomatoes
v 2-3 cloves garlic
v spinach 4-8 ounces

v Balsamic vinegar, 1 Tbsn
v Olive oil
v salt to taste

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