|A Vegetable Spread|
A truly glorious spread on a crusty bread, for tacos or
serve as a sauce for fish, chicken, steak, pork, for pasta, and
just about anything.
2 sweet red peppers-(or a combination of yellow and orange pepper)
1 large poblano pepper
2 Japanese egg plants (or 1 medium Italian egg plant)
4 cloves of garlic with skin on
1/2 red onion quartered
Extra virgin olive oil
Preheat oven to 350 F
On a large baking sheet - spread all the vegetables; sprinkle some salt and black pepper. Coat completely with olive oil and roast for about 40-50 minutes and let cool and save the juices in the pan.
Removel the seeds and skin off the vegetables and cut roughly. Then combine everything in the food processor add 2-3 tablespoons of olive oil including the juices from the pan and pulse until roughly blended. I prefer to have some texture on the spread. Taste to correct seasoning. This will keep in the refrigerator for a week.
It is delicious and just great to have!