Roasted Vegetable Dip (Serves 8)
Roasted vegetable dip is my favorite dip of all time. It is not only healthy, but it is easy to make. The mixture of the roasted eggplant, red onion, red peppers, and garlic along with a little bit of basil, olive oil and tomato paste give this dip tremendous flavor. This dip is also very versatile. I use it as a substitute for mayonnaise on sandwiches. I’ve even had people use this on pasta. It’s just an overall winner. Usually I serve the dip alongside some fresh vegetables and some of my homemade pita chips (you can find the recipe for the pita chips here on my website).
This dip is perfect for entertaining as well. You can make it a few days in advance and just plate it up for your party.
1 Large Eggplant, Peeled and Cubed 1 inch pieces
3 Red Peppers, Seeded and Cut into 1 inch pieces
1 Red Onion, Cut into 1 inch pieces
6 Garlic Cloves, alved
6 tbsp. Extra Virgin Olive Oil
1 ¼ tsp. Salt
1 tbsp Tomato paste
10 Fresh Basil Leaves
Preheat the oven to 425 degrees.
Cut the eggplant, peppers and onions into one inch pieces. Put the veggies in a bowl and add the garlic, olive oil, and salt. Toss the vegetable mixture well.
Place on a baking sheet and bake for about 30 minutes until the vegetables are cooked through and slightly browned. Cool
Then put the mixture into the food processor. Add the paste and fresh basil and pulse…about 8 to 10 times.
Refrigerate for two hours and serve.