Recipe: Alton Brown’s Roasted Vegetable Spread

One of my favorite ways to start a lazy Sunday morning is by stopping at a local bagel shop that Mystic turned me on to.

Toasted salt bagel with smoked salmon spread.

That with an iced coffee from Dunkin’ Donuts.

And the Sunday newspaper.

Pure perfection.

And we have done that for many, many Sundays during the course of our relationship.

Except for the past six months.

Because I have trying to cut back on carbs.

Emptiness that just weighs you down.

In more ways than one.

Although it’s not nearly the same, I have somewhat appeased my cravings with a whole wheat English muffin or deli flat.

Toasted.

With a homemade spread.

Or schmear, if you will.

It’s satisfying and filling, without quite so much emptiness as a big fat bagel.

And as I very nearly caved in a “screw it, one in six months is no big deal” moment this weekend, I didn’t.

Because once you hop back on that train, it’s hard to find where it ends.

So instead, I visited the Thomas’ retail outlet and stocked up on whole grain english muffins.

And made this spread.

And all was right with the world.

Or the breakfast eating corner of it.

I first discovered this recipe on the Cooking Light bulletin boards over six years ago.

Six.years.ago.

And actually still have the original print-out.

Which I now intend to recycle since the recipe is going to live on forever right here in this space.

Lord help me if the files from this site ever disappear.

The recipe originally comes from an Alton Brown episode (the Sandwichcraft one, to be exact). Although I like Alton, I don’t watch his shows. I just can’t wrap my mind around all that science. Not enough to retain the information.

It is stupid simple to make. Roast a tray full of veggies. Add a few other ingredients to your food processor. Mix it all up. Start schmearing.

It’s so good, with the sweetness of the roasted vegetables coming through in every bite.

If you’re in the kitchen making dinner already, this is the perfect thing to make alongside your other items. Because it’s that low-maintenance.

And if you have a ton of veggies to use up, this is perfect for that too.

And if you have kids going back to school (ack!), whip this up so you have it ready for a quick breakfast in the morning, or put it in their lunchbox with some crackers or assorted dippers for a healthy snack.

Easy peasy.

Hungry for more?
This creamy garlic and vegetable spread from Emeril is another favorite of ours.

Roasted Vegetable Spread
Recipe courtesy of Alton Brown

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese (I used the 1/3 less fat package)
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving

Preheat oven to 400 degrees F.  Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.

Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.

Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

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