Ingredients
Produce
- 1 med zucchini
- 1 med carrot
- 1 med onion
- 2-3 cloves of garlic
- 2-3 med tomatoes (we used 4 small ones)
Seasoning
- dill weed or any herbs you like (bay leaf, rosemary, thyme)
- salt and pepper to taste (we used about 1/2 tsp salt, 1/4 tsp pepper)
- 2 tbsp olive oil
Instructions
- Slice zucchini and carrot into 1/2 cm rounds.
- Thinly slice onion.
- Roughly mince garlic.
- Cut tomatoes in half.
- Mix zucchini, carrot, onion and garlic with oil, herbs and salt & pepper in an oven safe dish.
- Top with tomatoes cut side down and bake at 200 degrees celsius for about 1 hour or until veggies are soft when pierced with a fork.
- Cool for 20 minutes before blending (it is very hot so be careful).
- Blend to desired consistency and store in an airtight container or jar for up to a week in the fridge. Enjoy!
Notes
- Give it a try, it tastes great as a vegan spread on toast or a sandwich, on top of potatoes, on some crackers, as a dip, as the base for a pasta sauce... the possibilities are endless!
- If you like this, try 'Essex Boys Caviar', its an eggplant based dish with similar properties... good on everything, handy to have on hand when you don't know what to eat.