Roasted Veggie Spread

In Belgium we love our bread and spreads, it’s a meal all on it’s own.
On a plant based level, the store bought options are limited… so why not make it yourself!
— An

This spread also works perfectly as a dip with raw vegetables or crackers,  use it as a stuffing for zucchinis, mushrooms or a topping … limitless possibilities.

Roasting brings out the natural sweetness of the vegetables. The confit garlic is a softer, less intense alternative to raw garlic, it’s a great addition to any dish.



  • 1 broccoli - in florets
  • 1 leek - roughly chopped
  • 1 zucchini - roughly chopped
  • 1 onion - roughly chopped
  • 2 tbsp grainy mustard
  • 1 Tbs Fresh thyme (remove stems)
  • 5 cloves confit garlic
  • ⅓ cup Oil of the confit garlic or good quality olive oil
  • 1 teaspoon white wine vinegar
  • Parsley chopped - optional
  • Salt & pepper - to taste

Roasted Veggie Spread

Preheat the oven to 200°C (400°F)

Coat the vegetables with some olive oil and a tablespoon of grainy mustard

Spread it onto a baking tray with parchment paper

Roast the vegetables for about 30 minutes until cooked and slightly browned. 

Let it cool before you pulse everything in the food processor

Add 1 Tbs of grainy mustard, 5 cloves of confit garlic

Steam in the olive oil the smoothen the mixture.

Pulse to the texture you like, chunky or super smooth however you prefer

Add some chopped parsley.

Season with salt & pepper, and a little bit of white wine vinegar to lift the flavor.



An De Smedt