Roasted Vegetable Spread

About

In about half an hour, you can have a dip that’s bursting with flavor!

Yields: 6 with about 1/4 cup per serving. (152 G )

Created by:

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ingredients

  • 1 medium eggplant cut in half
  • 1 Tbsp olive oil
  • 1 large green pepper, cored, seeded, and cut in half
  • 1 red pepper, cored, seeded, and cut in half
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 1 Tbsp Parmesan cheese

Directions

  1. Preheat the oven to 500 degrees F. Place the eggplant cut side down, on a baking sheet and roast in the oven for 15-20 minutes. Brush with half the olive oil. Add the peppers to the pan and continue to roast for an additional 25 minutes, brushing with the rest of the oil.
  2. Cool the vegetables and peel the eggplant. Drain the vegetables by placing them on a paper towel. Dry well. Place the vegetables in a food processor and blend. Then add the remaining ingredients and blend will. Refrigerate before serving.