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.
Servings: 12 Servings (3 Cups Total)
Calories: 91kcal
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
