Roasted Vegetable (Sweet Potato, Eggplant and Tomato) Spread or Dip

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks.

3. 3

   Cut green onions into 3-inch lengths.

4. 4

   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.

5. 5

   Roast the vegetables until soft, about 35 to 40 minutes.

6. 6

   Remove the vegetables from the oven and let cool for 10 minutes.

7. 7

   Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor.

8. 8

   Process until smooth.

9. 9

   Season to taste with salt and pepper.

10. 10

    Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

* Per serving · 4 servings · Values may vary.