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ROAST VEGETABLE GOATS CHEESE DIP

Prep/Cooking Time: 15-30 Minutes

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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