Roasted Vegetable and White Bean Dip Recipe

Name: Roasted Vegetable and White Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 3 whole Small Zucchini; 6 cloves Garlic, Peeled; 16 ounces, weight Can Of White Beans With Juice; 1/4 cups Olive Oil; 1 whole Lemon, Juiced; 1/4 cups Chopped Fresh Basil Or 1 Tablespoon Dried; 1 teaspoon White Wine Vinegar; 1/2 teaspoons Salt; 1 dash Coarsely Ground Black Pepper; 2 Tablespoons Shredded Parmesan Cheese

Servings: persons

1 whole Eggplant
3 whole Small Zucchini
6 cloves Garlic, Peeled
16 ounces, weight Can Of White Beans With Juice
1/4 cups Olive Oil
1 whole Lemon, Juiced
1/4 cups Chopped Fresh Basil Or 1 Tablespoon Dried
1 teaspoon White Wine Vinegar
1/2 teaspoons Salt
1 dash Coarsely Ground Black Pepper
2 Tablespoons Shredded Parmesan Cheese

1
Preheat oven to 425 degrees F.
2
Chop eggplant and zucchini in roughly 1/2-inch squares, and toss, with garlic in olive oil.
3
Spread evenly, in one layer, on a heavy rimmed cookie sheet.
4
Sprinkle with a little salt and pepper.
5
Roast on the upper-third rack in the oven for 25 to 30 minutes or until vegetables are tender and beginning to brown.
6
Remove from the oven and transfer to a blender or food processor.
7
Add entire can of beans with juice, lemon juice, basil, vinegar, salt, and pepper.
8
Blend until smooth, adding more water by tablespoonfuls if its too thick.
9
Transfer to a bowl, sprinkle with a little Parmesan, and serve with vegetables, chips, or toasted bread.
10
(I think.
11
I didnt measure.
12
Dont quote me on that.)

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Eggplant, 3 whole Small Zucchini, 6 cloves Garlic, Peeled, 16 ounces, weight Can Of White Beans With Juice, and more.

Yes, Roasted Vegetable and White Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable and White Bean Dip

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