Roasted Vegetable Spread

I know what you are thinking.

And, did you paint your nails a dark purple? Who are you trying to impress?

Just once. Don’t get used to it. I am trying to impress you. Is it working?

I know what you are thinking again.

And, did you figure out that car situation?

Yes. I had to examine and diagnose the car dealer’s red leg after I mentioned I worked at a hospital, but in the end, I did get the car. By the way, that guy’s leg is going to be ok too.

Ok, now for the food. This is another one of those recipes that proves that less is more. Don’t get me wrong. I love involved, complicated recipes, but sometimes the easiest recipes are the best.

Roasted Vegetable Spread
Source: Ina Garten
Printable Recipe

1 medium eggplant
2 red bell peppers
1 small-or-medium red onion
2T olive oil
2 cloves garlic
salt, pepper
1T tomato puree

Preheat the oven to 400.

Cut eggplant, red bell peppers, and red onion into 1 inch pieces. Cut garlic into a few large chunks – you don’t need to mince it. Place vegetables onto baking sheet. Add olive oil, salt, and pepper. Toss to combine. Roast at 400 for 45-50 minutes, turning once or twice during cooking.  After removing vegetables from oven, allow to cool for a few minutes (basically we are trying to avoid melting your food processor) .
Once they are cooler, add the vegetables to the food processor along with 1 T of tomato puree. Pulse a few times until the mixture is smooth. Taste and adjust seasonings. Serve warm with pita, crackers, bread, or whatever else you can imagine.

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