Step 1

1 Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 On a large, rimmed baking sheet, arrange the carrots, mushrooms, peppers and shallots, drizzle with the oil, and season with 1/4 teaspoon of salt

Step 3

3 Gently toss to coat

Step 4

4 Roast for 30 to 40 minutes, or until the vegetables are tender and lightly browned in spots, tossing at about the midway point

Step 5

5 Remove from the oven and let cool completely

Step 6

6 Transfer the vegetables to the bowl of a food processor, and add the vinegar, thyme, pepper and the remaining 1/4 teaspoon of salt

Step 7

7 Pulse until the mixture is fairly smooth and spreadable but not entirely homogeneous

Step 8

8 Taste and season with additional salt and/or vinegar, if desired

Step 9

9 Serve right away or refrigerate until needed

Step 10

10 (You might want to add a little more vinegar after refrigeration, as the acidity mellows with storage

Step 11

11 )

Step 12

12 Serve as a spread with crackers or toast, or as a sandwich spread