Roasted Vegetables and Dip
- Eggplant – whole
- Onion – pealed, whole
- Tomatoes (Italian plum you can use after 30 pounds weight loss)
- Mushrooms – sliced or not
- Green onions – trimmed
- Broccolini – trimmed
- Peppers – seeded
- Radicchio – trimmed
- Fresh garlic whole cloves, peeled
Place all the washed and trimmed veggies on a pizza tray.
Drizzle with a little extra virgin olive oil. Sprinkle with Kosher salt, fresh ground black pepper and crushed red pepper flakes.
Roasted at 375 degrees for a little over an hour, until the eggplant is a bit burnt on the outside.
Scoop the eggplant out from the skin.
Take the roasted garlic and smash it with some of the roasted onion, more salt, black pepper and red pepper flakes, and another drizzle of olive oil. Mixed it with the eggplant.
I use this as a dip with slices of fresh peppers (red, orange and green) and celery.
You can eat the remaining roasted vegetables with and without dip.
This is a dish to experiment with and use as you like.