I almost never eat canned foods — even vegetables or seemingly harmless tuna in oil. First, they always use refined oils, which strip away the benefits and leave only the fat. Second, there’s always some stabilizer, flavor enhancer, or preservative lurking in the ingredients. Third, there’s often flour or refined sugar, which vegetables don’t really need.
But I do have a weakness for zucchini or eggplant spreads. Luckily, I’ve found a recipe that can replace store-bought versions entirely. It’s surprisingly easy to make, with just vegetables, quality olive oil (feel free to substitute your favorite oil — sunflower, flaxseed, or grape seed), a bit of wine vinegar, and a few spices.
- 5-6 large zucchini
- 2 carrots
- 1 tomato or 2 tbsp. unsweetened tomato purée (passata)
- 1 large onion
- olive oil
- 6 garlic cloves
- freshly ground black pepper
- pinch of salt
- wine or apple cider vinegar
Option 1
Peel and chop the onion, garlic, zucchini, tomato, and carrots (you can add celery if you like). Arrange everything on a baking sheet, drizzle with olive oil, vinegar, salt, and pepper. Roast at 180°C for 55–75 minutes. Let cool, then blend until smooth. Done!
Option 2
Preheat the oven to 180°C. Cut the zucchini into large pieces, peel and chop the carrots, and cut the onion into 4–6 wedges. Peel the garlic. Line a baking sheet with parchment paper and spread the zucchini, carrots (reserve about 10 cm of carrot to sauté later), and onion in a single layer. Roast for 40–50 minutes.
Heat olive oil in a heavy-bottomed pot. Add the reserved chopped carrot and whole garlic cloves, sauté until golden, about 6–7 minutes. Add the roasted zucchini, carrots, and onions, season with tomato purée, salt, and pepper, and drizzle with 1–2 tbsp vinegar. Bring to a boil, then cook over medium heat with the lid off for 10–15 minutes, stirring occasionally, until some liquid evaporates. Turn off the heat and let the mixture cool for 20 minutes without covering, especially if there is still too much liquid. Blend into a smooth purée.
For a spicier kick, set aside a portion of the spread and mix it with chili flakes.
Mmmmm. Enjoy!
Option 1
Peel and chop the onion, garlic, zucchini, tomato, and carrots (you can add celery if you like). Arrange everything on a baking sheet, drizzle with olive oil, vinegar, salt, and pepper. Roast at 180°C for 55–75 minutes. Let cool, then blend until smooth. Done!
Option 2
Preheat the oven to 180°C. Cut the zucchini into large pieces, peel and chop the carrots, and cut the onion into 4–6 wedges. Peel the garlic. Line a baking sheet with parchment paper and spread the zucchini, carrots (reserve about 10 cm of carrot to sauté later), and onion in a single layer. Roast for 40–50 minutes.
Heat olive oil in a heavy-bottomed pot. Add the reserved chopped carrot and whole garlic cloves, sauté until golden, about 6–7 minutes. Add the roasted zucchini, carrots, and onions, season with tomato purée, salt, and pepper, and drizzle with 1–2 tbsp vinegar. Bring to a boil, then cook over medium heat with the lid off for 10–15 minutes, stirring occasionally, until some liquid evaporates. Turn off the heat and let the mixture cool for 20 minutes without covering, especially if there is still too much liquid. Blend into a smooth purée.
For a spicier kick, set aside a portion of the spread and mix it with chili flakes.
Mmmmm. Enjoy!
