Instructions

Bake all vegetables in covered mold for 25 minutes (until tender) at 400F. Let them cool completely.
Peel bell pepper with your hands. Discard any liquid left in a mold after backing.
Transfer all vegetables in a food processor, pulse with olive oil until smooth.
Add fresh herbs and add oriental spice mix. You can use ground coriander seeds, chili, pepper and fresh oregano instead.
Add salt to your taste.
This spread can be stored in a fridge up to 6 days.

This is a recipe by

Tatyana Zinchenko