Roasted Veggie Dip


3-4 Red Peppers

3-4 Yellow Peppers

2-3 Orange Peppers

1 Large Eggplant

12 Cloves Garlic

1 Large Red Onion

1 ½ Cups of Extra Virgin Olive Oil

Cube all veggies and mix in bowl with olive oil.

Season with salt and pepper.

Preheat oven to 325 degrees on roast setting, if available.

Place veggies on cookie sheet or roasting pan uncovered and roast for 2 hours until carmelized.

Place roasted veggies in VitaMix or blender, add goat cheese and blend to desired consistency.

Garnish top of dip with extra roasted veggies.

Use with sliced French baguette bread (warmed) or gluten free bread/crackers. You can also use this dip as a sandwich condiment.