Spanish Roasted Vegetable Dip

Name: Spanish Roasted Vegetable Dip
Prep time: 15 min
Cook time: 40 min
Yield: 32
Cuisine: Spanish,
Ingredients: 1/2 head garlic; 1/2 cup olive oil divided; 4 plum tomatoes halved; 2 red bell peppers halved and seeded; 1 red onion unpeeled and halved; 1 small eggplant halved lengthwise; 3/4 tsp sea salt from sea salt grinder divided; 1/2 tsp black pepper coarse ground divided; 3 tbsps tomato paste; 1 tsp oregano leaves; 1 tsp thyme leaves; 1 tsp cumin ground; 1/2 tsp paprika smoked

Blend eggplant, tomatoes and peppers with the earthy flavors of cumin, smoked paprika and oregano for a delectable dip similar to a Spanish tomato pisto. Serve with nuts, pita wedges, crackers or crusty bread. Photo credit: Claire Thomas of Kitchy Kitchen.

15m

PREP TIME

40m

COOK TIME

39

CALORIES

13

INGREDIENTS

Watch How-To Video

Ingredients 32 (2 tablespoon) Servings

Step1
1/2 head garlic
1/2 cup olive oil, divided
4 plum tomatoes, halved Substitutions available
- small heirloom tomatoes, halved
2 red bell peppers, halved and seeded
1 red onion, unpeeled and halved
1 small eggplant, halved lengthwise
3/4 teaspoon sea salt from McCormick® Sea Salt Grinder, divided
1/2 teaspoon McCormick® Coarse Ground Black Pepper, divided
3 tablespoons tomato paste
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Whole Thyme Leaves
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Smoked Paprika

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Cut off the top 1/4-inch of the garlic to expose cloves. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon of the oil. Wrap tightly in foil and place on large shallow baking pan. Place remaining vegetables in pan. Drizzle vegetables with 3 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2 Roast 40 minutes or until vegetables are soft. Cool 10 minutes or until vegetables are cool enough to handle. Squeeze roasted garlic from skin. Peel off skin from tomatoes and onion. Scoop flesh from eggplant.
3 Place all vegetables, remaining 1/4 cup oil, tomato paste, oregano, thyme, cumin, paprika and remaining 1/4 teaspoon each salt and pepper in food processor; cover. Process until coarsely chopped.
4 Spoon dip into serving bowl. Serve with nuts, pita wedges, crackers or crusty bread, if desired.