• Dish Type:

    Salad, Dip

  • Season:

    All Year

  • Prep Time:

    15 minutes

  • Cook Time:

    55 minutes

  • Serves:

    4 to 6

Ingredients

  • 1 eggplant, peeled and chopped
  • 2 large zucchinis sliced
  • 1 leek finely sliced
  • 1 large onion sliced
  • 3 peppers (red)
  • 2 tomatoes grated
  • salt and ground black pepper to taste
  • 1 tsp oregano
  • 1/2 cup Garlic California Extra Virgin Olive Oil
  • 2 to 3 Tbsp Hickory Balsamic Vinegar

Instructions

  1. Preheat the oven to 350F.
  2. Cut the vegetables into pieces and place them onto greased baking pan.
  3. Season with salt and pepper, oregano, and drizzle with Garlic California Extra Virgin Olive Oil.
  4. Bake for about 45 to 55 minutes.
  5. Let it cool to room temperature.
  6. Transfer the vegetable mixture to a blender, add the Hickory Balsamic Vinegar and blend until smooth.
  7. Taste, adjust salt and pepper and sprinkle with extra Garlic California Extra Virgin Olive Oil.
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