Roasted Veggie Dip/Spread
Source: foodnetwork.com Submitted by Jamie Birch
Ingredients
- 1 medium eggplant
- 2 red bell peppers seeded
- 1 red onion peeled
- 2 garlic cloves minced
- 3 tbls. good olive oil*
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper optional
- 1 tbls. tomato paste
- * I didn't use any for this batch and veggies roasted just fine.
Instructions
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
- Great as a dip, but also really good used as a spread on a wrap.
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