IONA-style Roasted Vegetable Spread

Ingredients

In this IONA-style adaptation, the traditional Ajvar recipe is modified to incorporate the unique flavors and ingredients found in the cuisines of the Islands of the North Atlantic. The original recipe is transformed by using IONA-specific spices like thyme and sea salt, which add a distinct island flavor to the dish. Additionally, the roasted vegetable blend is enhanced with a touch of honey to provide a subtle sweetness that complements the smoky flavors of the roasted vegetables. We alse have the original recipe for Ajvar, so you can check it out.

• 2 red bell peppers 2 red bell peppers
• 1 eggplant 1 eggplant
• 2 tomatoes 2 tomatoes
• 3 cloves of garlic 3 cloves of garlic
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon honey 1 teaspoon honey
• 1 teaspoon thyme 1 teaspoon thyme
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 9g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and dry the bell peppers, eggplant, and tomatoes. Cut the bell peppers and eggplant into quarters, and slice the tomatoes in half.
3. 3.
   Place the vegetables on a baking sheet and drizzle with olive oil. Sprinkle with sea salt and thyme.
4. 4.
   Roast the vegetables in the preheated oven for 30-40 minutes, or until they are tender and slightly charred.
5. 5.
   Remove the vegetables from the oven and let them cool for a few minutes.
6. 6.
   Peel the skin off the bell peppers and tomatoes. Remove the stem and seeds from the bell peppers.
7. 7.
   In a food processor or blender, combine the roasted vegetables, garlic, vinegar, honey, and a pinch of sea salt. Blend until smooth and creamy.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Transfer the spread to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
10. 10.
    Serve the IONA-style Roasted Vegetable Spread with crusty bread or as a dip for vegetables.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after roasting, place the roasted bell peppers in a bowl and cover with plastic wrap. Let them steam for a few minutes, then the skin will peel off easily.
• Eggplant — Before roasting, you can sprinkle some salt on the eggplant slices and let them sit for 15 minutes. This helps to remove any bitterness from the eggplant.
• Tomatoes — If you prefer a smoother texture, you can remove the seeds from the tomatoes before roasting.

Tips & Tricks

• For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.
• Add a pinch of cayenne pepper or paprika for a hint of spiciness.
• Customize the spread by adding roasted garlic or a squeeze of lemon juice for extra flavor.
• Store the spread in an airtight container in the refrigerator for up to 5 days.
• This spread can also be used as a delicious topping for grilled meats or roasted vegetables.

Serving advice

Serve the IONA-style Roasted Vegetable Spread as an appetizer or snack. It pairs well with crusty bread, crackers, or fresh vegetables. Garnish with a drizzle of olive oil and a sprinkle of fresh thyme leaves for an extra touch of elegance.

Presentation advice

Present the IONA-style Roasted Vegetable Spread in a decorative bowl, surrounded by an assortment of colorful vegetables and bread slices. The vibrant red color of the spread will create an eye-catching centerpiece for any gathering.