Roasted Vegetable Dip


1 Large Eggplant- peeled

3 Red peppers- seeded

1 Red Onion- peeled

6 Garlic Cloves- halved

6 tbsp. Extra Virgin Olive Oil

1 ¼ tsp. Salt

1 tbsp Tomato paste 

10 fresh basil leaves

Cut the eggplant, peppers and onions into one inch pieces. Put the veggies in a bowl and add the garlic, olive oil, and salt. Toss the vegetable mixture well. Place in the baking sheet and bake for about 45 minutes at 375 degrees…. Until the vegetables are tender and light brown. Cool slightly and then put the mixture into the food processor. Add the paste and fresh basil and pulse…about 8 times. Refrigerate for two hours. 

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