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
Roasted Vegetable Dip Recipe
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
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.
Tracy
Wow, what an amazing and healthy spread! I'm going to be trying this for sure!
ravienomnoms
This recipe is so great! I could just curl up with a bowl of this and some raw veggies and have myself a great snack/meal!
Maria
I love everything about this recipe!
Kristen
Your photo is stunning. I just want to reach into my computer screen, grab a piece of bread and dip it into that lovely vegetable dip. YUM!
Mags
This looks ridiculously delicious! I'm always on the lookout for new dips/spreads. Can't wait to try this one!
Lydia (The Perfect Pantry)
I love sweet potato dips. Nobody ever really figures out whether it's potato or Cheese Whiz! Adding the eggplant definitely gives this recipe added creaminess. Can't wait to try it.
Devaki
This has got to be one of my favorite dips...anything with eggplant and I especially love your addition of sweet potatoes.
Your pics are equally delish!
Ciao, Devaki @ weavethousandflavors
Sprinkled With Flour
This looks so delicious! I've never thought to make a dip out of these vegetables, what a great idea. It sounds very nutricious too:)
Drick
love this recipe, the vegetables roasted are a great combo and this is a wonderful way to use your yams, or at least that's what the photos looks like ... Mr. smartie-pants (that's me) says yams are sweeter than sweet potatoes believe it or not, the higher starch content converts during cooking making the sugars... I love both, grilled sweet potatoes are an all time favorite with steaks
roxan
Wow, this looks so delicious AND healthy! Thanks for the recipe.