Grilled Zucchini Spread

Across Russia, Ukraine and more, zucchini ikra is a cold vegetable spread that is popularly enjoyed on bread. Inspired by the tasty squash-centric ikra, I bring you this vegan grilled zucchini spread recipe with carrots, onions, tomatoes, dill and more. This recipe uses many of the common ingredients found in traditional recipes, so not much deviation there. And we’re going to use the grill to cook it up, because it does several things. It removes water, brings a smoky flavor, and highlights the natural sweetness in the veggies. No need for added sugar, unless you really want it! 

This recipe makes ~2 cups of grilled zucchini spread.

A few things…

• I used a gas grill, and kept the temperature between 375º F and 400º F. You’ll want to periodically check on the veggies, just to make sure they aren’t burning. They may cook at different rates, so be prepared to remove the veggies as they are done.

• How smooth you make your zucchini spread is a matter of personal preference. I like mine with some discernible bits. Other people like it quite chunky, and others still like it completely smooth. You do you!

• When I tested this zucchini spread recipe, I felt the grilled carrots and tomato were quite sweet, so I did not add sweetener to the final product. If you taste it and it’s needed, maybe add some agave or another neutral tasting sweetener.

• Beyond enjoying on bread, this recipe also makes an excellent dip or could be smeared across whatever you think it would enhance. Maybe as a homemade topping for veggie burgers or some grilled tofu kebabs?

Discover additional UVK recipes, like Grilled Red Pepper Spread, Zucchini Basil Soup, Kalamata Olive Tapenade, Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes, Vegan Stuffed Zucchini with Italian Herb Risotto, and more.

Grilled Zucchini Spread

2 medium zucchini, sliced in half lengthwise

1 medium carrot, chopped into large pieces (maybe the size of carrot sticks, like for dip)

1 Roma tomato, sliced in half

½ medium yellow onion

1 Tbsp canola oil + more to drizzle

½ tsp salt

2 tsp finely chopped fresh dill

2 tsp finely chopped fresh parsley

2-3 tsp white wine vinegar

Black pepper, to taste

1. Start the grill up, and warm it to 400º F. Line a grill-proof sheet pan with non-stick aluminum foil.

2. Spread the zucchini, carrots, tomatoes, and the onion across the lined sheet pan. Drizzle with canola oil, move around the veggies to coat, and then, sprinkle with salt.

3. Now, it’s time to grill the vegetables for the zucchini spread. When the grill reaches 400ºF, add the grill-proof sheet pan with the veggies and close the lid. Grill at 400º F for ~6-8 minutes or until the veggies are nicely grilled on one side. Flip and continue cooking for ~6-8 minutes. Remove any veggies that look done, and add to a plate to cool. Continue grilling until all the veggies are nicely grilled and cooked through.

4. Allow the grilled veggies to cool. Then, add them to a food processor with the 1 Tbsp canola oil, salt, and a generous amount of black pepper. Process until it looks smooth enough to you.

5. Remove the lid. Stir in dill, parsley, and white wine vinegar. Taste, and adjust seasonings, if needed (more salt? some sweetener?). Serve this zucchini spread cold on bread, as a condiment, or as a dip.