Roasted Vegetable Dip

Name: Roasted Vegetable Dip
Yield: Serves 8
Ingredients: 2 garlic cloves, sliced; 250 g (9 oz/1 cup) ricotta cheese; 3 red capsicums (peppers); 1 small eggplant (aubergine), sliced; 125 ml (4 fl oz/½ cup) extra virgin olive oil; 2 zucchini (courgettes), sliced; 200 g (7 oz) tinned, drained artichoke hearts; 3 tablespoons oregano leaves; 2 roma (plum) tomatoes; 40 g (½ oz/¼ cup) sliced black olives

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 small eggplant (aubergine), sliced
2 zucchini (courgettes), sliced
3 red capsicums (p

Sauce
Vegetarian
Gluten-free

Method

Put the eggplant and zucchini in a colander and sprinkle with 1–2 tablespoons salt. Leave over a bowl for 15–20 minutes to drain. Meanwhile, cut the capsicums into large flat pieces, removing the seeds and membrane. Brush the capsicum pieces with a little oil