Roasted Gazpacho

Recipe by Scarlett516
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
  • Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
  • Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
  • Check seasoning, garnish and serve.
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