Summer is pretty much here and I thought I would try out a new style of recipe away from my usual cakes, muffins and no bake recipes.
I had alot of vegetables in the fridge that needed to be used up and I thought why not create them into a nice summery roasted dip and this was the end result.
I made a big batch of this up and even ended up using some of it as a base sauce for some pasta I made a couple of days later, recipe of many use.
I love using the herb rosemary at the moment as I have it in fresh supply on my balcony, the flavour of this herb is wonderful! Grab some of this and plant it for easy to grab option to enhance so many dishes.
- 2 Peppers, I used some red sweet ones.
- 2 Medium Carrots
- 1 Aubergine
- 1 Red Onion
- 3-5 Garlic Cloves
- Handful of Rosemary Sprigs
- Preheat you oven to 175c and prepare a baking tray with some baking paper.
- Grab a chopping board and cut up the Peppers, Carrots, Aubergine and Onion into big chunks and peel the garlic cloves.
- Spread these out on the baking tray evenly and drizzle some olive oil, salt and pepper all over the top of the vegetables.
- Place some rosemary sprigs on and around the vegetables.
- Throw into the oven for around 30-40 minutes until they are nicely roasted.
- Remove and leave to cool down.
- Once cool, place all ingredients into a food processor or blender and process until you get a nice thick dip like consistency.
- Spoon out and enjoy!