Mediterranean roasted vegetable “caviar”

1 eggplant, diced into 1 inch cubes

1 zucchini, sliced into coins

10 cremini or 2 portobello mushrooms, sliced

1 yellow bell bepper, sliced into strips

1/2 yellow onion, sliced thin

1/2 head roasted garlic

1/4 cup olive oil + 3 tblspns for roasting veg

1/8 cup red wine vinegar

juice of 1 lemon

1 tplspn dijon

15 leaves fresh tarragon

salt+pepper

toss veggies in olive oil, salt+pepper. place in 425 oven until eggplant is soft + brown

Blend together oil, vinegar,dijon, lemon, tarragon, s+p into dressing. Combine in food processor with veg. Process until spreadable, but leave texture. Stir in handful fresh parsley. Eat on whatever, because it’s DELICIOUS. (Mags thinks it would be a great marinade for tofu/ soy chicken)

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