Search Recipes: Recipe Categories    Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup      Beef, Chicken, Pasta, Pork, Seafood, Vegetarian      Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie      Christmas, Fondue, Holiday, Mexican, Thanksgiving Main | Recipes |  Appetizer | Roasted Veggie Spread    Roasted Veggie Spread submitted by Karen Johnson Description This was shared with us by our neighbors in the UK. It is deliciously sweet a great way to eat veggies. Directions 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. Send to a Friend Printable Version Ingredients 1/2 a butternut squash, peeled and cubed 1 eggplant, cubed 1 red pepper 1 zucchini, sliced 1-2 Tb olive oil 1 bottle pureed tomatoes 2-3 cloves garlic spinach 4-8 ounces Balsamic vinegar, 1 Tbsn Olive oil salt to taste

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