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ROAST VEGETABLE GOATS CHEESE DIP
Prep/Cooking Time: 15-30 Minutes
Printable Version
Ingredients
- 200g red bell peppers
- 200g yellow bell peppers
- 100g green zucchini
- 100g yellow zucchini
- 200g eggplant
- 120g red onion
- olive oil
- red wine vinegar
- 200g goats cheese
- salt and pepper
Instructions
- Wash and deseed/remove stem from all of the vegetables
- Once clean and washed pat dry and cut into evenly sized pieces
- Place the vegetables onto a oven tray and generously drizzle with olive oil
- Season the vegetables with the salt and pepper and place in a preheated oven at 200c
- Cook the vegetables till they begin to colour. Once this happens turn the vegetables and cook for a further 5/10 minutes till they are evenly coloured
- Remove from the oven and place in a mixing bowl
- Cover the bowl so that the vegetables steam and keep in the moisture whilst cooling
- Once cooled add to the bowl the crumbled goat cheese and puree with a stick blender.
- (if you dont have a stick blender use a food processor)
- When a fine puree is reached add the vinegar and more seasoning till the required taste is achieved
- Reserve in the fridge till needed
- Serve with toasted bread or raw vegetables
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