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.
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.
Storage & Make-Ahead Tips
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