Roasted Vegetable Spread

Roasted Vegetable Spread

Source: Stella D’Oro

1 small head garlic
2 tablespoons olive oil, divided
1 medium red onion, cut into  1/2 inch slices
2 tablespoons balsamic vinegar, divided
1/2 pound ripe plum tomatoes, cut into 1/4 inch slices
1/2 small eggplant, peeled and cut into 1/2 inch slices
Salt and pepper, to taste
STELLA D’ORO Breadsticks

Cut garlic head in half horizontally. Place, cut sides up, on small piece of foil. Drizzle with 1 teaspoon oil and wrap completely in foil. Set on greased 15 x 10 x 1-inch baking pan.

Place onion on one side of pan in single layer; brush with some vinegar and top with tomatoes. Place eggplant on other side of pan; brush with vinegar. Brush eggplant and tomato with oil. Bake at 450 degrees F for 20 minutes or until eggplant is soft and browned.

Remove eggplant from pan to cool. Continue baking garlic and tomato mixture 15 minutes more or until tomatoes are slightly browned and onion is tender. Allow tomato and onion mixture to cool; keep garlic wrapped in foil.

Remove the softened garlic from skins when cool; place in food processor fitted with knife blade. Process until smooth. Add eggplant, tomato and onion. Process until finely chopped, but not smooth. Season to taste with salt, pepper, remaining oil and vinegar.

Serve as a dip at room temperature or chilled with breadsticks.

Makes 1 1/2 cups.