Roasted Vegetable Paté

SERVES: 6

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

Ingredients

1 each red, yellow and green peppers, deseeded
1 aubergine, trimmed
1 red onion, peeled
3 unpeeled cloves garlic
1 tbsp Filippo Berio Extra Virgin Olive Oil
1 sprig of thyme
Salt and freshly ground black pepper
6 tbsp Filippo Berio Hot Chilli Flavoured Extra Virgin Olive Oil
Warm bruschetta to serve (see Cook's Tip)

Method

Preheat the oven to 200°C/Fan 180°F/400°F or Gas Mark 6. Cut the peppers into quarters, thickly slice the aubergine and cut the onion into wedges. Place all the vegetables with the garlic in a large roasting pan, add the thyme and season well with salt and pepper.

Roast for about 30 mins stirring once or twice until lightly charred.
Remove the garlic from the pan and squeeze the flesh from inside the papery cases. Place the garlic and all the vegetables in a food processor with the hot chilli oil. Pulse until the mixture is finely chopped. Adjust the seasoning to taste.

Spoon the pate into a small dish and serve with warm bruschetta.

COOK WITH:
Hot Chilli Flavoured

Filippo Berio's Extra Virgin Olive Oil gets a peppery kick.

Add a little spice to your every day meals with this Italian favourite: delicious on pizzas, poultry and even pasta.