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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetable and White Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions