Roasted Zucchini And Eggplant Spread

1. 1

   Peel and cut the zucchini and eggplant into 1 1/2 inch cubes. Place on a rimmed baking sheet, drizzle with 3 tablespoons of the olive oil and sprinkle with a little salt. Toss everything together and roast in a pre heated 400F degree oven for 15 minutes. Remove from the oven and let the vegetables cool to room temperature.

2. 2

   Once cooled, place the vegetables, garlic, lemon juice, 2 tablespoons oil, dill and salt in the bowl of a food processor. Process until smooth. Chill the spread for a couple of hours, taste and add more salt if needed. Serve with pita bread or on slices of a baguette or rustic bread.

* Per serving · 4 servings · Values may vary.