Summary

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

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Instructions

1. 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.
2. 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.
3. The spread can be kept in the refrigerator for more than a week.