Roasted Vegetable Spread

This image has an empty alt attribute; its file name is fullsizeoutput_1fde.jpeg
This spread can get a little charred in the oven but it does not affect the
deliciousness of it!

THIS amazing roasted veggie spread/dip is a HEALTHY and crowd pleasing winner. The nicest part of this dish is it is sooooooo EASY and foolproof to throw together! I have made it more times then I can count and it is probably the most requested recipe by my friends to ” borrow” for when they are having company.

Ingredients:

  • 2 big eggplants (peeled and cut into thin strips)
  • 3 bell peppers: 1 red, 1 yellow, 1 orange (cut into thin strips)
  • 2 large yellow onions (sliced thin)
  • 6 cloves of garlic
  • 1 small can of sliced black olives (I love Trader Joe’s)
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
This image has an empty alt attribute; its file name is fullsizeoutput_1fda.jpeg
I only had 2 medium size pans on hand so I divided up all the veggies. You’ll see how much it cooks down in picture below.

Mix all your ingredients in a big disposable roasting pan and place in a 400 degree oven. Cook for 2 1/2 hours. Give it a good mix every 20-30 minutes. When done…find those garlic chunks and mush them down with a tamper or the back of a wooden spoon.

This image has an empty alt attribute; its file name is fullsizeoutput_1fd9.jpeg
When the veggies are done roasting you can see how much they cook
down. These are a little charred BUT still delicious!

Serve over fresh sliced ciabatta bread (or any bread of choice). If you’re gluten free, try over a slice of roasted potatoes. Enjoy!

Start writing or type / to choose a block

Start writing or type / to choose a block