Baked Veggie Spread
Ingredients
- 1/2 eggplant
- 1/2 yellow pepper
- 1/2 red pepper
- 2 handfuls multi-colored tomatoes or 2 regular tomatoes
- 1 small red onion
- 2 cloves of garlic
- 2-3 sprigs of lemon thyme
- 2-3 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
- 1 sprig of fresh basil
- 1 bunch of fresh parsley leaves
Directions
1. Chop the vegetables in medium sized pieces, add olive oil, vinegar and herbs (except basil and parsley).
2. Bake around 40 minutes at 340F. When vegetables are done, add fresh parsley and basil and then blend coarsely.
3. Eat on bread or use as a dip.
