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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Cooling Time10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizers
Cuisine: American
Keyword: Roasted Vegetable Dip, Vegan, Vegetarian
Servings: 12 Servings (3 Cups Total)
Calories: 91kcal
- 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
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.
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