Roasted Veggie Dip
Great for dunking chips or veggies, and a great spread for toast, wraps, etc.
Ingredients
- 1 med eggplant
- 2 red bell peppers seeded
- 1 red onion peeled
- 2 garlic cloves
- 3 tbsp olive oil (or use veggie broth for low fat option)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbls tomato paste
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.
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