Roasted vegetable pâté

Preheat oven to 180°C / 350°F degrees.

Wash a zucchini, a carrot and a bell pepper well, and pat them dry with a paper towel. Poke the vegetables with a toothpick several times, drizzle with oil and sprinkle with salt. Wrap in foil and bake for 40 minutes.

Let the vegetables cool before peeling them. Cut the zucchini, carrot and pepper into slices of any size you like and put them into a blender.

Add diced garlic and onion, and blend until smooth. Add oil, salt, pepper and freshly squeezed lemon juice to taste.

Serve the vegetable pâté cool.