Homemade Vegetable Caviar

Mar 21, 2018

This garden fresh spread is a combination of carrots, zucchini, tomato, bell peppers, celery, onion and garlic. It is excellent spread on crackers or bread, or you can use it blended with tomato sauce to jazz up the flavour of pizza and pasta sauce.

Makes about 1.5 pints

Ingredients

• 1 large zucchini, 1/2-inch slices
• 3-4 medium carrots, finely chopped
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 1 tomato, chopped
• 2 medium red bell peppers, roasted and peeled
• 1 celery stalk, finely chopped
• ½ teaspoon sugar
• ½ teaspoon chili flakes, optional
• 1 to 2 teaspoons salt, to taste
• 1 teaspoon apple cider vinegar
• olive oil

Directions

1. Preheat oven to 450°F.
2. Cut red bell peppers in half lengthwise.
3. Cut off the stem with a paring knife and scoop out all the seeds and membranes. Place the peppers cut side down on parchment paper lined baking sheet.
4. Roast the peppers in the oven for about 25 minutes; or until the skins are completely wrinkled and the skins are charred.
5. Remove peppers from the baking sheet and place them in a bowl.
6. Cover the bowl with foil or a plate, and let cool for about 30 minutes.
7. When the peppers are cool enough to handle, peel off the skins and return peppers to bowl; set aside.
8. Heat oven to 400°F.
9. Lightly grease a baking sheet with a little olive oil. Arrange the zucchini slices on a baking sheet in a single layer.
10. Place the baking sheet to the oven and roast for 20 minutes, or until tender.
11. Place the roasted zucchini in a colander, gently push with the back of a spoon to remove excess liquid.
12. In a large skillet heat 2 tablespoons of olive oil. Add the garlic and cook over medium heat for one minute. Then add the carrot and sauté for 2 minutes.
    Next, add the onion and celery, reduce heat to medium-low and cook for 5 minutes. Add chopped tomato and continue to cook until vegetables are tender.
13. Add the sugar, salt, chili flakes, and vinegar. Mix well and stir until sugar is completely dissolved; remove from heat.
14. Puree the roasted squash and bell peppers with the sauteed vegetables using an immersion blender.
15. Store in a covered container in the refrigerator until ready to serve.