Roasted Vegetable Spread - Ellie Krieger

Name: Roasted Vegetable Spread - Ellie Krieger
Ingredients: 12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved); 4 ounces cremini or white button mushrooms, halved (or quartered, if large); 1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces; 2 large shallots, peeled and quartered lengthwise; 2 tablespoons olive oil; 1/2 teaspoon fine salt, divided, plus more to taste; 2 teaspoons red wine vinegar, plus more to taste; 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried); 1/4 teaspoon freshly ground black pepper

www.elliekrieger.com

This savory-sweet Roasted Vegetable Spread is an ideal way to offer dinner guests an extra-special vegetable starter.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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Ingredients

12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)
4 ounces cremini or white button mushrooms, halved (or quartered, if large)
1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces
2 large shallots, peeled and quartered lengthwise
2 tablespoons olive oil
1/2 teaspoon fine salt, divided, plus more to taste
2 teaspoons red wine vinegar, plus more to taste
1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon freshly ground black pepper