Mediterranean vegetable mustard spread

Ingredients for 1 servings:

• 1 large bell pepper(s), red
• 1 small zucchini
• 1 small onion(s), red
• 1 m.-large eggplant(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 50 g mustard (balsamic mustard), vegan
• 1 tsp salt
• ½ tsp pepper
• n. B. herbs, e.g. oregano, basil, thyme, rosemary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light, tasty and with balsamic mustard

Preheat the oven to 200°C (top/bottom heat). Meanwhile, wash, clean, or peel the vegetables, and roughly chop them. Place the vegetables on a baking sheet and cook in the oven for about 20 minutes. Combine the cooked vegetables with the remaining ingredients in a mixing bowl and blend until coarsely or finely ground, depending on your preference. Season with fresh herbs, if desired. This spread will keep in the refrigerator for more than a week.