Roasted Vegetable Dip Recipe

When the cooler weather hits, this roasted vegetable dip is the perfect way to curb the afternoon munchies. Or serve it up at your next get-together with friends.

Roasted Vegetable Dip Recipe

As the clock flicks past midnight tonight, summer officially turns to fall and that means it's time too pull out some seasonal favorites, like this roasted vegetable dip.

To get myself in the proper frame of mind for this autumnal arrival, this morning I slid a baking sheet full of root and other vegetables into the oven. Sweet potatoes (or yams, as your grocery store may call them), eggplants, tomatoes, a red bell pepper, and green onions slowly roasted until they were soft. The sweet vegetable aroma curled out of my oven as in a cartoon and filled my senses with every breath. From there, I scooped the soft vegetables into a food processor and pureed them with lemon zest and juice, and fresh mint leaves. While I originally intended to serve this just as a spread or dip, I will be using the leftovers to swipe across a tortilla for an unusual, earthy sandwich wrap.

With enough vegetables to keep the doctor away and only a scant portion of olive oil, this spread is packed with antioxidants, vitamins, and healthy fats. The combination of sweet, tart, and herbal flavors makes for a very satisfying appetizer when the mixture is spread on crackers or toasted pieces of baguette.

The vegetable dip recipe:

Preheat oven to 425 degrees F.

Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and a red bell pepper into 1-inch chunks. This pretty little eggplant was from my garden, but any type of eggplant will do. Cut several green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.

Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.

Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

Other dip recipes:

Cookin' Canuck's Artichoke Hazelnut Pesto Spread/Dip
Recipe Girl's Vegetable Goat Cheese Spread
A Veggie Venture's Baba Ganoush (Middle Eastern Eggplant Spread)

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Send me recipes from Cookin' Canuck

Roasted Vegetable Dip Recipe

When the cooler weather hits, this roasted vegetable dip is the perfect way to curb the afternoon munchies. Or serve it up at your next get-together with friends.

5 from 1 vote

Print Pin Rate

Course: Appetizers

Cuisine: American

Keyword: Roasted Vegetable Dip, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 Servings (3 Cups Total)

Calories: 91kcal

Author: Dara Michalski | Cookin' Canuck

Keep Screen AwakePrevent your screen from going dark

Ingredients

• 1 ¾ pounds sweet potatoes
• 8 ounces eggplant (any variety)
• 1 red bell pepper, seeded & membranes removed
• 2 medium tomatoes
• 4 green onions
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 10 large fresh mint leaves, thinly sliced
• Salt and pepper to taste

Instructions

• Preheat the oven to 425 degrees F.
• Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and a red bell pepper into 1-inch chunks. Cut the green onions into 3-inch lengths.
• Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.
• Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.
• Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper.
• Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

Nutrition

Serving: 0.25Cup | Calories: 91kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 347mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9910IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.