1 large eggplant, sliced vertically, rinsed and patted dry
1 large zucchini, sliced vertically, rinsed and patted dry
½ cup olive oil
2 TBSP white wine vinegar
1 tsp salt and pepper each
1½ tsp minced roasted garlic
pinch of red pepper flakes
¼ tsp thyme
¼ tsp oregano
juice of half a lemon
Instructions
Remove the skin from your eggplant and zucchini then place both on a roasting pan or baking pan and drizzle each with olive oil and season with salt and pepper. Roast at 400 for 10-12 minutes. Remove and allow to cool.
Dice up the eggplant and zucchini and place into your food processor. Add in the remaining ingredients except for the olive oil. Pulse a few times until everything is smooth and combined. Now slowly with the processor running add in your olive oil- process one minute or until your desired consistency. Store in an airtight container in the refrigerator for up to a week ( if it lasts that long:)
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2017/12/31/roasted-eggplant-zucchini-spread/