ARTICLES

Roasted Veggie and Portobello Mushroom Spread

Posted: Tuesday, December 1st, 2009

Cumin and cinnamon give a wonderful fragrance and flavour to this spread, which is so easy to prepare. Just toss the veggies in the dressing and roast. Makes approximately 3 cups of spread.

Dressing:

1/2 cup extra virgin olive oil

2 tablespoons honey

2 tsp salt

1/2 tsp black pepper

1/4 tsp ground celery seed

1 1/2 tsp ground cumin

1/4 tsp ground cinnamon

Veggies:

1 red onion, peeled and cut into chunks

1 large red pepper, washed, seeded and cut into 1 inch strips

3/4 cup baby carrots

4 large Portobello mushrooms, trimmed, washed and cut into thick slices

1 large plum tomato, cut into chunks

2 garlic cloves, thinly sliced

1/4 cup chopped Italian parsley

Preheat oven to 350 degrees. Whisk all dressing ingredients in a small bowl and set aside. Place all veggies in a large mixing bowl and toss with dressing. Roast on a parchment-covered baking tray for 15 minutes, then turn to roast evenly. Roast for 15 minutes more or until veggies are soft and pierce easily with a sharp knife. Remove from oven and cool slightly. Veggies may be chopped coarsely by hand or placed in food processor and pulsed until desired texture is achieved. Serve spread with freshly baked pita bread wedges or crackers.

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