Chef Kristine’s Cookbook

Kristine's Mediterranean Harvest Spread

Course Appetizer
Cuisine Mediterranean
Keyword Vegetarian


  • 1 zucchini medium, sliced in ½-inch lengthwise slices
  • 8 mushrooms large, cleaned
  • 1 eggplant small, cut in ½-inch slices
  • salad oil
  • salt
  • pepper
  • 1/2 cup sun dried tomatoes oil-packed, drained
  • 1 jar roasted red peppers (8 oz.)
  • 1/2 cup black olives large, pitted, drained
  • 1 head garlic roasted, skins removed
  • 1 Tb. Italian herbs dried
  • 2 Tb. balsamic vinegar
  • 1/4 cup olive oil extra virgin
  • 1/2 cup parsley leaves fresh, cleaned and chopped
  • 1/4 cup scallions finely sliced


  • Brush zucchinis, mushrooms, and eggplant slices with salad oil. Sprinkle lightly with salt and pepper. Grill vegetables over medium-hot grill* until cooked through but not charred. Allow to cool to room temperature, then process each vegetable separately in a food processor until finely chopped. Place chopped vegetables in a large mixing bowl. Now process (individuallthe sun dried tomatoes, the peppers, and the black olives until finely chopped and add these items to the other chopped vegetables. Blend the roasted garlic, Italian herbs, balsamic vinegar, and the olive oil in the food processor until completely blended. Add garlic mixture to bowl of chopped vegetables along with the chopped parsley and the scallions. Stir the mixture until completely blended then taste and correct for seasonings. Serve spread at room temperature on homemade croutons, or your favorite crackers. Makes approximately 4 cups vegetable spread, enough to serve 12 to 15 guests 3 or 4 appetizers each. Serve with SCHUG Sonoma Valley Pinot Noir, Carneros Merlot or Cabernet Sauvignon.


*Chef’s Note: Grills vary quite a lot; therefore, the smokiness of the spread will vary. I prefer regular or mesquite charcoal since either will impart a smokier flavor in the finished spread. The smoky quality is more complimentary to the red wines this recipe was developed to enhance.