Roasted veggie spread
This super easy and delicious roasted veggie spread is perfect as an appetizer dip or even as a spread for a sandwich. Made with roasted eggplant, peppers, onions, and garlic and perfectly seasoned so the veggies' flavor stands out.
Ingredients
- 800 grams eggplants, 3 medium-sized
- 265 grams green or red peppers, 2 medium-sized
- 240 grams yellow onion, 1 medium/large onion
- 6-7 garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 24 grams olive oil, 2 tablespoons
- ⅓ cup fresh, roughly chopped parsley
Instructions
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Preheat the oven to 400F (200C).
- Line a baking tray with parchment paper. Set aside.
- Chop the eggplant, peppers, and onion into pieces about ½ inch in size.800 grams eggplants, 3 medium-sized, 265 grams green or red peppers, 2 medium-sized, 240 grams yellow onion, 1 medium/large onion
- Place the chopped veggies on the baking tray, add peeled garlic cloves, salt, black pepper, and olive oil. Toss everything, coating all the veggies with the seasoning.6-7 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 24 grams olive oil, 2 tablespoons
- Place the baking tray on the middle rack. Bake for about 40 minutes or until you start to see some browning on the veggies.
- Remove from the oven and let them cool a bit, 10-15 minutes.
- Transfer the roasted veggies to a food processor or blender, add the parsley, and blend until no big chunks remain, 30-60 seconds. Taste and add more seasoning if you’d like. Serve and enjoy.⅓ cup fresh, roughly chopped parsley
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.