Charred Vegetable Spread

This recipe makes for a great spread on any handheld or even an element for a baba ganoush or hummus-style sharable dish.

Made with:

What You'll Need

Yield: 1 gallon

QTY	INGREDIENTS
5 lb.	Zucchini, surplus
2 lb.	Onions, surplus
1 lb	Peppers, bell, surplus
1 lb.	Carrot, surplus
1 lb.	Celery, surplus
¼ c.	Oil, olive, extra-virgin
½ c.	True Foundations^® Liquid Vegetable Stock Concentrate
¼ c.	Master’s Touch^® Roasted Garlic Flavor Concentrate

PREPARATION

Place all the vegetable scraps in a large stainless steel mixing bowl and dress them with the oil, vegetable and garlic bases.
Mix until well combined.
Spread the mixture onto prepared sheet pans, evenly distributing the vegetables amongst sheet pans.
Roast in a 425°F preheated oven for 15-20 minutes or until the mixture is slightly charred, the vegetable's moisture has had a chance to reduce, and the flavors intensify.
Carefully remove the hot pans from the oven and allow to cool slightly. Next, using a spatula, scrape all the roasted vegetables and juices into a container.
Using a food processor, pulse the cooked vegetables into a puree. The longer you pulse the machine, the finer the mixture will be.
Taste for final seasonings using the vegetable liquid stock to adjust the seasonings to match what works best for your operation.
Serve immediately or allow to cool and serve later at your desired temperature.