While the vegetables are roasting, prepare the cheese part of this dish. Crostini is a perfect accompaniment to this flavorful, crowd-pleasing appetizer. When summer tomatoes aren't in season, I rely on the delicious tasting Kumato tomatoes, available from most grocery stores nationwide.
Multi-Herb Cheese with Roasted Vegetables
Serves a crowd
2 bell peppers, cut into 1 x 1-inch chunks
4 Kumato tomatoes, cut into chunks
2 medium onions, cut into 1 x 1-inch chunks
2 large carrots or parsnips, peeled, cut diagonally about ¼-inch thick, then julienne-sliced
Extra virgin olive oil
Coarse salt
- Preheat the oven to 400°.
- In a large bowl combine the peppers, tomatoes, onions and carrots or parsnips. Lightly coat the vegetables with olive oil, season with salt and toss the mixture. Transfer the vegetables onto a rimmed baking sheet. Distribute the vegetables evenly on the baking sheet.
- Roast for about 1 to 2 hours or until slightly blackened. For even roasting, shift baking sheet and stir vegetables with a metal spatula about every ½ hour.
Two (12-ounce) containers light whipped cream cheese
1 medium onion, finely chopped
¼ cup fresh parsley, minced
1 teaspoon celery seed
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dried basil
Fresh ground black pepper to taste
1 tablespoon cooking sherry
- In a medium bowl combine the cream cheese with the onion, parsley, spices and sherry. Mix thoroughly. Transfer to a serving platter and shape into a round about 6-inches in diameter. Cover and refrigerate until ready to serve. Just before serving cover the cheese with the roasted vegetables.
