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

Name: Roasted Vegetable (Sweet Potato, Eggplant and Tomato) Spread or Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 3/4 pound Red-skinned Sweet Potatoes (or Yams); 8 ounces, weight Eggplant (any Variety); 2 whole Medium Tomatoes; 1 whole Red Bell Pepper; 4 whole Green Onions; 2 Tablespoons Olive Oil; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 teaspoon Lemon Zest; 1 Tablespoon Fresh Lemon Juice; 10 leaves (large) Fresh Mint, Thinly Sliced; 1 pinch Salt To Taste; 1 pinch Freshly Ground Black Pepper, To Taste

Servings: persons

1- 3/4 pound Red-skinned Sweet Potatoes (or Yams)
8 ounces, weight Eggplant (any Variety)
2 whole Medium Tomatoes
1 whole Red Bell Pepper
4 whole Green Onions
2 Tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
10 leaves (large) Fresh Mint, Thinly Sliced
1 pinch Salt To Taste
1 pinch Freshly Ground Black Pepper, To Taste

1
Preheat oven to 425 degrees F.
2
Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks.
3
Cut green onions into 3-inch lengths.
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
Roast the vegetables until soft, about 35 to 40 minutes.
6
Remove the vegetables from the oven and let cool for 10 minutes.
7
Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor.
8
Process until smooth.
9
Season to taste with salt and pepper.
10
Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

168

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 13 ingredients. The key ingredients include: 1- 3/4 pound Red-skinned Sweet Potatoes (or Yams), 8 ounces, weight Eggplant (any Variety), 2 whole Medium Tomatoes, 1 whole Red Bell Pepper, and more.

Yes, Roasted Vegetable (Sweet Potato, Eggplant and Tomato) Spread or Dip falls under the Vegetarian 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 (Sweet Potato, Eggplant and Tomato) Spread or Dip

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