Don’t you just love all the colorful produce at the farmer’s markets? This week my husband came home from the market with several bell peppers in a variety of colors. He said he just couldn’t help himself, he felt like a kid in a candy store. I sort of know the feeling. Every time I go to the garden or market I am hit with all this inspiration. What to make and how to savor all these wonderful flavors I will deeply miss come January.
A good friend, with a very green thumb, gifted me a couple of her gorgeous egg plants not long ago. Roasted Vegetable Dip is always one of my first thoughts when it comes to eggplant. You might say this looks a bit like baba ganoush, but without the tahini. I’ve tried, but as much as I want to like tahini I just don’t. Chickpeas make a wonderful substitution, adding protein without all the fat. I originally saw this on Barefoot Contessa several years ago, but it’s become one of those recipes that I just throw together without much thought and have added a few changes of my own. Enjoy with a few pita chips on the side and you’ve got a great starter. Or, like me, you could just eat it for lunch.
Roasted Vegetable Dip
1 eggplant, chopped
1 red pepper, chopped
1 red onion, chopped,
2 cloves garlic
3-4 tablespoons olive oil to coat veggies for roasting
1 can chickpeas, drained and rinsed
pinch of cayenne pepper
1/4 cup parsley
salt and pepper
Preheat oven to 425 degrees. On a large baking sheet spread chopped vegetables and garlic cloves into a single layer. Drizzle with olive oil and toss until all vegetables are coated. Season with salt and pepper. Roast vegetables for 45 minutes to 1 hour.
Place in food processor. Add drained chickpeas, juice from 1 lemon, parsley and pinch of cayenne. Pulse until you reach your desired consistency. Season as needed with salt and pepper.
What vegetables are loving right now?