Roasted Vegetables With Eggplant Dip Recipe

Name: Roasted Vegetables With Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant, pierced; 2 None red peppers, seeded and quartered; 2 cloves garlic; 6 large button mushrooms, halved; 6 large yellow squash, halved; 2 medium zucchini, cut into 1-inch pieces; 9 oz cherry tomatoes; 1/4 cup lemon juice; 1 tbsp tahini; 3/4 cup basil leaves; None None Sumac, to sprinkle; None None Crusty whole wheat bread, to serve

Servings: persons

2 medium eggplant, pierced
2 None red peppers, seeded and quartered
2 cloves garlic
6 large button mushrooms, halved
6 large yellow squash, halved
2 medium zucchini, cut into 1-inch pieces
9 oz cherry tomatoes
1/4 cup lemon juice
1 tbsp tahini
3/4 cup basil leaves
None None Sumac, to sprinkle
None None Crusty whole wheat bread, to serve

1
Preheat the oven to 400u00b0F. Line 2 large baking pans with foil.
2
Arrange eggplant, pepper, skin side up, and garlic on one pan. Spray with no stick cooking spray. Bake for 20-30 mins. Let stand for 15 mins.
3
Arrange mushrooms, squash, zucchini and tomatoes on remaining pan. Spray with no stick cooking spray. Bake for 20 mins with first pan.
4
Slit eggplant and scoop out flesh. Transfer to a bowl and coarsely chop. Squeeze soft garlic flesh into bowl with lemon juice and tahini. Mix well and season to taste.
5
Peel and thickly slice pepper. Toss pepper with the other vegetables and basil leaves in large bowl. Season to taste.
6
Sprinkle vegetables with sumac. Serve with eggplant dip and crusty bread.

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: 2 medium eggplant, pierced, 2 None red peppers, seeded and quartered, 2 cloves garlic, 6 large button mushrooms, halved, and more.

Yes, Roasted Vegetables With Eggplant 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.

That's it — enjoy your meal!

Roasted Vegetables With Eggplant Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions