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Roasted Vegetable Spread
Roasting brings out the sweetness and mellows the flavors of the vegetables.
1 medium eggplant, halved
1 Tbsp. olive oil, divided
1 green pepper, halved
1 red pepper, halved
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. tomato paste
1 Tbsp. Parmesan cheese
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Roasted Vegetable Spread

Roasted Vegetable Spread

Roasted Vegetable Spread
Three Stars Guiding Stars
  • Servings:6 (152 g)
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. Preheat oven to 500 degrees F. Place the eggplant cut side down on a baking sheet. Brush with 1/2 tablespoon oil and roast for 15-20 minutes.
2. Add the peppers to the pan, brush with remaining  1/2 tablespoon oil, and continue to roast until all vegetables are tender (25 minutes).
3. Let vegetables cool until safe to handle (10-15 minutes). Peel eggplant, drain off liquids from the resting period, and blend the vegetables in a food processor or blender.
4. Add the remaining ingredients and puree well.