Roasted Garden Spread

Serves: Eight | Prep: 20 min | Cook: 30 min

Ingredients:

Roasted Garden Spread:
1 eggplant, cubed
2 zucchinis, cubed
1 red bell pepper, cubed
1 red onion, cubed
1 hot pepper, minced
3 garlic cloves, minced
3 Tbsp olive oil
2 tsp salt
1 tsp pepper
1 Tbsp tomato paste

Directions:
Preheat your oven to 450°F/230°C. Line a baking tray with baking paper.

Spread the cubed eggplant, zucchini, bell pepper, onion, hot pepper, and garlic onto the tray. Drizzle with olive oil, salt and pepper. Toss everything together until well coated. Roast for 30 minutes, stirring halfway through, until the vegetables are tender and beautifully caramelized. Remove from the oven and let cool for at least 10 minutes.

Transfer the roasted vegetables to a food processor. Add tomato paste, and blend until smooth and creamy.

Store in the refrigerator for up to 3 days and serve cold or at room temperature.

Delicous with Homemade Pita Chips, Whole Wheat Olive Oil Crackers.

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Vegetable Cream Cheese
Yogurt Everything Bagels
Warm Spinach Artichoke Bread Bowl
Barbecue Roasted Summer Vegetables