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.

roasted vegetable dip

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

roasted vegetable dip

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 lemon

1/4 cup parsley

salt and pepper

roasted vegetable dip

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.

roasted vegetable dip

What vegetables are loving right now?

Alison

3 Responses to Roasted Vegetable Dip

  1. we’re growing string beans in our garden right now and im definitely loving those!

  2. Alison says:

    Mmmm…green beans sound wonderful!

  3. renae says:

    Just found your blog today and have already printed a crazy amount of recipes – yum!! Can’t wait to make this one.

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