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

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Protein

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 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.

Roasted Vegetables With Eggplant Dip

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