Mediterranean Vegetable and Mustard Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large red pepper (s)
- 1 small zucchini
- 1 small onion (s), red
- 1 medium aubergine (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 50 g mustard (balsamic mustard), vean
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- Herbs, e.g., oregano, basil, thyme, rosemary
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). In the meantime, wash, clean or peel the vegetables and cut into large pieces. Then place the vegetables on a tray and cook in the oven for about 20 minutes.
- Put the cooked vegetables with the remaining ingredients in a mixing bowl and puree them roughly or finely with the hand blender, depending on your preference. If necessary, add fresh herbs to taste.
- The spread can be kept in the refrigerator for more than a week.
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