Vegetable bread spread

Ingredients for 1 servings:

• 1 kg mixed vegetables, 4 – 6 varieties with solid parts, e.g. carrot, bell pepper, zucchini, onion
• 3 cloves garlic
• 3 tbsp, heaped tomato paste
• 4 tbsp oil
• 1 dashes vinegar
• salt and pepper
• Marjoram, dried
• Thyme, dried
• chives
• cress
• some parsley
• sesame
• Sunflower seeds
• fried onions

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

simple, vegan, especially delicious on crispy white bread

Roughly chop the vegetables and sauté for about 10 minutes until soft. Purée with the garlic cloves in a blender or with a hand blender, if desired. Mix the puréed vegetables with tomato paste, oil, vinegar, salt, pepper, marjoram, and thyme and let it sit in the refrigerator for about 1 hour. Season to taste. To serve, sprinkle fresh parsley, chives, or cress over the bread. For a more robust flavor, sprinkle with sesame seeds, sunflower seeds, or fried onions, if desired.