This spread is fragrant with the vegetables and spices of the Middle East. Cumin and cinnamon give a wonderful fragrance and flavour to this spread, which is so easy to prepare. Combine all ingredients and and roast on a parchment-covered baking tray for 30 minutes at 350° F in your oven. Makes approximately 3 cups of Roasted Veggie and Portobello Mushroom Spread.
Dressing: ½ cup extra virgin olive oil 2 tablespoons honey 2 tsp salt ½ tsp black pepper ¼ tsp ground celery seed 1 ½ tsp ground cumin ¼ tsp ground cinnamon
Veggies: 1 Spanish onion, peeled and cut into chunks 1 large red pepper, washed, cored and cut into 1 inch strips ¾ cup baby carrots 4 large Portobello mushrooms trimmed, washed and cut into thick slices 1 large plum tomato, washed and cut into chunks 2 garlic cloves, thinly sliced ¼ cup chopped Italian parsley
Whisk all dressing ingredients in a small bowl and set aside. Place all veggies in a large mixing bowl, 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. Remove from machine bowl and place in serving bowl until ready to serve.
This spread is best served at room temperature with Pita Break Skinny Dippers crackers. Enjoy!
