Roasted Vegetable Spread Recipe

Name: Roasted Vegetable Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1 medium zucchini, halved lengthwise; 1 medium yellow summer squash, halved lengthwise; 1 medium carrot, cut crosswise into 1/4-inch slices; 1 medium onion, quartered; 2 ounces asparagus, trimmed; 2 medium Italian plum (Roma) tomatoes, halved; 2 medium garlic cloves; 2 tablespoons balsamic vinegar; 1 teaspoon dried Italian seasoning, crumbled; 1/8 teaspoon pepper; 1 1/2 tablespoons shredded or grated Parmesan cheese

Servings: persons

Olive oil spray
1 medium zucchini, halved lengthwise
1 medium yellow summer squash, halved lengthwise
1 medium carrot, cut crosswise into 1/4-inch slices
1 medium onion, quartered
2 ounces asparagus, trimmed
2 medium Italian plum (Roma) tomatoes, halved
2 medium garlic cloves
2 tablespoons balsamic vinegar
1 teaspoon dried Italian seasoning, crumbled
1/8 teaspoon pepper
1 1/2 tablespoons shredded or grated Parmesan cheese

1
Preheat the oven to 400F.
2
Lightly spray a large baking sheet with olive oil spray.
3
Arrange the zucchini, squash, carrot, onion, asparagus, tomatoes (with the cut side up), and garlic in a single layer.
4
Lightly spray the tops with olive oil spray.
5
Bake without stirring for 20 to 25 minutes, or until tender.
6
Put half the vegetables in a food processor or blender.
7
Process for 1 to 1 1/2 minutes, or until the mixture is the desired consistency (almost smooth but with some texture is recommended).
8
Transfer to a medium bowl.
9
Repeat with the remaining vegetables.
10
Stir in the vinegar, Italian seasoning, and pepper.
11
Sprinkle with the Parmesan.
12
You can serve the leftover vegetable spread chilled or reheated.
13
To reheat, put in a microwaveable dish and microwave, uncovered, on 100 percent power (high) until warm.
14
(Per Serving)
15
Calories: 60
16
Total Fat: 1.0g
17
Saturated: 0.5g
18
Trans: 0.0g
19
Polyunsaturated: 0.0g
20
Monounsaturated: 0.0g
21
Cholesterol: 1mg
22
Sodium: 55mg
23
Carbohydrates: 12g
24
Fiber: 3g
25
Sugars: 8g
26
Protein: 3g
27
Dietary Exchanges
28
2 Vegetable

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil spray, 1 medium zucchini, halved lengthwise, 1 medium yellow summer squash, halved lengthwise, 1 medium carrot, cut crosswise into 1/4-inch slices, and more.

Yes, Roasted Vegetable Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions