Roasted Vegetable Ajvar with Garlic

Method

1. Preheat oven to 200°C (400°F).
2. Roast peppers and eggplants on a baking sheet until skin is blistered and charred, about 25-30 minutes.
3. Place roasted vegetables in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel and mash the vegetables, then transfer to a food processor.
5. Add garlic, olive oil, vinegar, salt, and pepper. Process until smooth.
6. Adjust seasoning and consistency with more oil or vinegar if needed.
7. Transfer to a jar and let cool before serving.