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🍽️ Roasted Tomato and Paprika Dip

185 kcal · 30 min · 4 servings

Ingredients

• vine-ripened tomatoes 6 pcs.
• pepper, red 2 pcs.
• garlic cloves 2 pcs.
• olive oil 2 tbsp.
• salt pinch
• pepper, black ground pinch
• toast bread 2 slices
• honey 1 tsp.
• baguette 1 pc.

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with fan.
2. 2. Wash the tomatoes thoroughly and cut them into quarters.
3. 3. Wash the paprika peppers, halve them, and remove the core and seeds.
4. 4. Cut the deseeded paprika peppers into large chunks.
5. 5. Peel the garlic.
6. 6. Place all ingredients on a baking tray lightly greased with oil.
7. 7. Season everything with salt and pepper.
8. 8. Drizzle the vegetables with the remaining oil.
9. 9. Bake the vegetables in the oven for about 25 minutes.
10. 10. Let the roasted vegetables cool down slightly.
11. 11. Cut the toast bread into large cubes.
12. 12. Place the cooled vegetables and bread cubes into a tall container.
13. 13. Blend the mixture finely using a hand blender.
14. 14. Season the dip to taste with salt, pepper, and honey.
15. 15. Serve the dip together with baguette.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 25 g