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Snack recipe · from the recipe book

Roasted Zucchini Garlic Herb Spread

A silky, smoky spread of roasted zucchini and eggplant blended with cannellini beans, garlic, parsley and basil, scooped up with crisp cucumber and carrot sticks.

Roasted Zucchini Garlic Herb Spread

Ingredients

  • 2 medium400 gZucchinicut into 1-inch chunks
  • ½ medium300 gEggplantcut into 1-inch chunks
  • 4 cloves12 gGarlicpeeled whole cloves
  • 2 tbsp27 gOlive oil
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1½ tbsp20 gLemon juice
  • ¼ cup chopped15 gFresh parsleyleaves only
  • ½ cup leaves10 gFresh basilleaves only
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium240 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the pan, toss the zucchini, eggplant and garlic with two-thirds of the olive oil and half of the salt.
  3. Roast for 30 to 35 minutes, stirring once, until the vegetables are soft and browned at the edges. Let cool for 10 minutes.
  4. While the vegetables roast, cut the cucumber and carrot into sticks and chill them.
  5. Scrape the roasted zucchini, eggplant and garlic into a food processor or blender. Add the great northern beans, lemon juice, parsley, basil, black pepper and the remaining half of the salt, and blend until smooth.
  6. Spoon the spread into a bowl, drizzle with the remaining one-third of the olive oil and sprinkle with the red pepper flakes.
  7. Serve with the cucumber and carrot sticks for dipping.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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