Garden Vegetable Spread

There’s a certain kind of magic that happens when the garden overflows and the kitchen windows are thrown open to the hum of bees and the scent of warm earth. This isn’t just a spread—it’s summer preserved in a bowl: golden carrots, emerald zucchini, ruby bell peppers, and sweet onions, gently sautéed and folded into a cloud of creamy, herb-flecked goodness. Light but satisfying, vibrant but comforting, it’s the kind of recipe that turns surplus produce into pure joy—elevating crackers, sandwiches, and crudités into something deeply nourishing and quietly elegant.

Born from a neighbor’s overflowing harvest basket, this spread has become a year-round staple in my kitchen—not just for its freshness, but for its remarkable versatility. It’s ready in 20 minutes, gets better with time, and whispers of sunshine, even in midwinter.

Why You’ll Love This Recipe

• Bright & balanced: Lemon and herbs cut the richness; paprika adds warmth without heat.
• Texture perfected: Sautéed (not raw) veggies ensure depth and no watery sogginess.
• Crowd-pleasing & flexible: Serve chilled on crostini for guests, or swipe onto a turkey wrap for lunch.
• Make-ahead magic: Flavors meld and deepen after a few hours in the fridge.

Perfect for:
Brunch grazing boards, picnic spreads, healthy snack packs, or as a vibrant sandwich spread.

Ingredients

Makes ~2 cups

• 1 Tbsp extra-virgin olive oil
• ½ cup (75 g) yellow onion, finely diced
• ½ cup (60 g) carrot, finely grated (no shreds—uniform texture)
• ½ cup (75 g) zucchini, finely diced and patted dry (squeeze in towel to remove moisture)
• ¼ cup (40 g) red bell pepper, finely diced
• 2 garlic cloves, minced
• ¼ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ½ tsp dried Italian seasoning (or ¼ tsp each dried oregano + basil)
• ½ tsp sweet paprika
• 3 Tbsp (45 g) full-fat cream cheese, softened
• 3 Tbsp (45 g) mayonnaise (Duke’s or Kewpie for richness)
• ¼ cup (25 g) low-moisture mozzarella, finely shredded (not fresh—melts smoothly)
• 1 Tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fresh lemon juice (brightens, balances richness)

Step-by-Step Instructions

1. Sauté with Care

• Heat olive oil in a skillet over medium heat.
• Add onion, carrot, zucchini, and bell pepper. Cook 6–8 minutes—stirring often—until tender, all moisture evaporated, and edges just begin to caramelize.
• Stir in garlic, salt, pepper, Italian seasoning, and paprika; cook 1 minute more—until fragrant.
• Cool 10 minutes (hot veggies melt cheese into greasiness).

2. Blend the Base

• In a bowl, combine cream cheese and mayonnaise; stir until smooth.
• Add cooled vegetables, mozzarella, parsley, and lemon juice.
• Fold gently with a silicone spatula—just until creamy and uniform. Do not overmix.

3. Chill & Serve

• Cover and refrigerate at least 1 hour (ideally 2–4 hours)—critical for flavor fusion and texture set.
• Stir before serving. Taste—adjust lemon or salt if needed.

Serving Suggestions — Endless Possibilities

Pro Tip: For a dairy-free version, swap cream cheese for Kite Hill almond-based cream cheese and omit mozzarella. Add 1 Tbsp nutritional yeast for umami depth.

Storage & Make-Ahead Tips

• Keep airtight in fridge up to 5 days.
• Freeze? Not recommended—dairy separates, texture suffers.
• Make the veggie base ahead (up to 2 days), then blend with dairy the day of serving.

This spread is more than a recipe—it’s a reminder that abundance, even in small things, is worth celebrating. That a few humble vegetables, treated with patience and care, can become something that gathers people around a table, sparks conversation, and tastes unmistakably alive.

So open the windows. Light the stove. And savor the kind of nourishment that doesn’t just feed the body—
it feeds the soul.