Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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