Chunky Roasted Veggie Spread
Preheat oven to 425 degrees F. Combine tomatoes, bell peppers, onion wedges, and garlic in a large bowl. Add oil, kosher salt (or sea salt), and ground pepper; toss to coat. Transfer the tomato mixture to a foil-lined shallow roasting pan.Advertisement
Roast for 35 to 40 minutes or until the vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
Transfer the tomato mixture to a food processor. Cover and pulse until the tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
To make ahead: Prepare as directed. Spoon spread into an airtight container. Cover; seal. Store in the refrigerator for up to 3 days. (Or prepare as directed, except do not stir in the basil. Spoon into an airtight container. Cover; seal. Store in the refrigerator for up to 1 week. Stir in the basil just before serving.)
1 vegetable, 1/2 fat