Toss the eggplant and pepper with olive oil and season with salt and pepper, to taste. Roast until tender, about 20 minutes.
Remove from the oven and sprinkle with fresh basil, parsley and cilantro. Plate the vegetable mixture and spread 1 tablespoon of Hidden Valley® Sriracha Ranch Dressing on each plate. Serve immediately.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.