BreadOlive OilPastaStartersVegetarian

Roasted Vegetable Pâté

This recipe is a fantastic vegetarian alternative to a luxuriously rich starter, best served on bread. Think of it as a delightfully Mediterranean tapenade, laced with golden Filippo Berio Extra Virgin Olive Oil. Perfect on some toasted sourdough or ciabatta for a bruschetta, in sandwiches or you could even stir this into a bowl of pasta!

Prep Time: 10 mins
Cooking Time: 30 mins
6 people

Used in this recipe

Ingredients

1 each red, yellow and green peppers, deseeded
1 aubergine, trimmed
1 red onion, peeled
3 unpeeled cloves garlic
7 tbsp Filippo Berio Extra Virgin Olive Oil
1 sprig of thyme
Salt and freshly ground black pepper
Warm sliced bread to serve (as pictured)

Method

Preheat the oven to 200˚C/400˚F/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 tin. Drizzle over the about 2 tbsp of Filippo Berio Extra Virgin Olive Oil, add the thyme and season well with salt and pepper.
Roast for about 30 minutes, stirring once or twice, until they are lightly charred all over.
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 5 tbsp of Filippo Berio Extra Virgin Olive Oil. Whizz on the pulse setting until the mixture is finely chopped but not too smooth. Adjust the seasoning to taste.
Spoon the pate into a small dish and serve as warm bruschetta.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.