Roasted Vegetable Pate

INGREDIENTS
500g orange sweet potato, peeled and cut into chunks
1 red or yellow capsicum, cut into chunks
2 zucchini, sliced
350g eggplant, cut into chunks
2 tomatoes, cut into chunks
8 spring onions, cut into lengths
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp grated lemon rind
2 tbsp lemon juice

METHOD
Preheat the oven to hot 220C.
Place vegetables in a large baking dish, drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until soft.
Transfer the vegetables to a food processor, add the lemon rind and the lemon juice.
Blend until smooth.
Spoon into a serving dish and cool to room temperature.

SERVINGS
4 cups

SOURCE
AWW Dips and Dippers