Two Brands, One Shopping Cart! Free shipping on orders over $99! (Continental US only)
Roasted Vegetable Spread

Roasted Vegetable Spread

Ingredients

  • 1 large eggplant, peeled and cubed 1 inch pieces
  • 3 red peppers, seeded and cut into 1 inch pieces
  • 1 red onion, cut into 1 inch pieces
  • 6 garlic cloves, whole
  • 7 tbsp. Bionaturae extra virgin olive oil
  • 1 ¼ tsp. salt
  • ½ tsp. black pepper
  • 1 tbsp Bionaturae tomato paste 
  • 10 fresh basil leaves
Organic Tomato Paste

Organic Tomato Paste

$3.19
Regular price
Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

$16.49
Regular price

Recipe by Dena Fenza. This dip is the perfect summer dish for any gathering! It is very versatile and can be used as a substitute for mayonnaise on sandwiches, on pasta or as a dip. We love to serve it alongside some fresh vegetables and pita chips, or whatever your snack of choice is!

INSTRUCTIONS

  1. Preheat the oven to 425°F. 
  2. Cut the eggplant, peppers, and onions into one inch pieces. Put the veggies in a bowl and add the garlic, olive oil, salt and pepper. Toss the vegetable mixture well. 
  3. Place on a baking sheet and bake for about 30 minutes until the vegetables are cooked through and slightly browned. Let cool.
  4. Put the cooled mixture into the food processor. Add the paste and fresh basil and pulse about 8 to 10 times. 
  5. Refrigerate for two hours and serve.

Share:

Roasted Vegetable Spread