Description
This was shared with us by our neighbors in the UK. It is deliciously sweet a great way to eat veggies.
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Directions
Heat oven to 375/400 (180C -200C).
Mix butternut, eggplant, pepper and zucchini with olive oil. Can spray veggies if you have a spritzer. Place in roasting pan or baking tray and roast for 20 minutes.
While veggies roast, heat tomatoes garlic and spinach in a saucepan until the spinach wilts.
Then add the tomato mixture to the roasted veggies in the oven and roast a little longer, 10-15 minutes.
Puree all veggies until smooth. Add balsamic vinegar, olive oil and salt to taste.
Serve with crackers, fresh baguette or crostini.
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Ingredients
 1/2 a butternut squash, peeled and cubed
1 eggplant, cubed
1 red pepper
1 zucchini, sliced
1-2 Tb olive oil
1 bottle pureed tomatoes
2-3 cloves garlic
spinach 4-8 ounces
Balsamic vinegar, 1 Tbsn
Olive oil
salt to taste
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