Roasted Vegetable Dip

Name: Roasted Vegetable Dip
Ingredients: 1 whole Eggplant (medium), Chopped In Large Chunks; 2 whole Red Bell Peppers, Seeded And Chopped In Large Chunks; 1 whole Red Onion, Peeled And Chopped In Large Chunks; 4 cloves Garlic, Peeled And Minced; 3 Tablespoons Olive Oil; 1- 1/2 teaspoon Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 2 Tablespoons Tomato Paste; 1/2 teaspoons Red Pepper Flakes; Crackers Or Crostini, To Serve

10 ingredients

10 steps

Ingredients

1 whole Eggplant (medium), Chopped In Large Chunks
2 whole Red Bell Peppers, Seeded And Chopped In Large Chunks
1 whole Red Onion, Peeled And Chopped In Large Chunks
4 cloves Garlic, Peeled And Minced
3 Tablespoons Olive Oil
1- 1/2 teaspoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper
2 Tablespoons Tomato Paste
1/2 teaspoons Red Pepper Flakes
Crackers Or Crostini, To Serve

Directions

1

Preheat the oven to 400 degrees F. Combine the chopped eggplant, peppers, onion and garlic in a large bowl.
2

Toss with olive oil, salt and pepper until evenly combined.
3

Spread on a baking sheet and roast for 45 minutes, tossing once.
4

The veggies should be lightly browned and soft.
5

Allow to cool slightly.
6

Add the cooled veggies to the bowl of a food processor.
7

Add the tomato paste and red pepper flakes.
8

Pulse a few times to blend.
9

Taste for salt and pepper.
10

Serve with crackers or crostini.