Smoked Paprika Ajvar with Roasted Vegetables

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, smoked paprika, 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.