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When the cooler weather hits, this roasted vegetable dip is the perfect way to curb the afternoon munchies. Or serve it up at your next get-together with friends.
Roasted Vegetable Dip Recipe
As the clock flicks past midnight tonight, summer officially turns to fall and that means it's time too pull out some seasonal favorites, like this roasted vegetable dip.
To get myself in the proper frame of mind for this autumnal arrival, this morning I slid a baking sheet full of root and other vegetables into the oven. Sweet potatoes (or yams, as your grocery store may call them), eggplants, tomatoes, a red bell pepper, and green onions slowly roasted until they were soft. The sweet vegetable aroma curled out of my oven as in a cartoon and filled my senses with every breath. From there, I scooped the soft vegetables into a food processor and pureed them with lemon zest and juice, and fresh mint leaves. While I originally intended to serve this just as a spread or dip, I will be using the leftovers to swipe across a tortilla for an unusual, earthy sandwich wrap.
With enough vegetables to keep the doctor away and only a scant portion of olive oil, this spread is packed with antioxidants, vitamins, and healthy fats. The combination of sweet, tart, and herbal flavors makes for a very satisfying appetizer when the mixture is spread on crackers or toasted pieces of baguette.
The vegetable dip recipe:
Preheat oven to 425 degrees F.
Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and a red bell pepper into 1-inch chunks. This pretty little eggplant was from my garden, but any type of eggplant will do. Cut several green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.
Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.
Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.
Other dip recipes:
Cookin' Canuck's Artichoke Hazelnut Pesto Spread/Dip
Recipe Girl's Vegetable Goat Cheese Spread
A Veggie Venture's Baba Ganoush (Middle Eastern Eggplant Spread)
Printable Recipe
Roasted Vegetable Dip Recipe
When the cooler weather hits, this roasted vegetable dip is the perfect way to curb the afternoon munchies. Or serve it up at your next get-together with friends.
5 from 1 vote
Print Pin Rate
Course: Appetizers
Cuisine: American
Keyword: Roasted Vegetable Dip, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 Servings (3 Cups Total)
Calories: 91kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 ¾ pounds sweet potatoes
- 8 ounces eggplant (any variety)
- 1 red bell pepper, seeded & membranes removed
- 2 medium tomatoes
- 4 green onions
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 10 large fresh mint leaves, thinly sliced
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees F.
Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and a red bell pepper into 1-inch chunks. Cut the green onions into 3-inch lengths.
Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.
Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.
Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper.
Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.
Nutrition
Serving: 0.25Cup | Calories: 91kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 347mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9910IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Nevine
I love your blog and I LOVE this recipe:)
Reply
Tasty Eats At Home
A unique blend of veggies for sure, but I love it! I think I need to make this ASAP.
Reply
Magic of Spice
Delightful recipe 🙂
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Kimberly
YUM YUM! I made you a Tasty Tuesday pick for Fall recipes on 4virtu blog! Thanks!
http://4virtu.blogspot.com/2010/09/tasty-tuesday-gathering-our-favorite.htmlReply
PicnicIdeas
Hi 🙂
Loved the recipe .It looks so tasty and healthy.
You have a wonderful blog with wonderful recipes.
Thank you!Reply
Cristie
This would be a great way to use up some of my garden produce that would put smiles on everyone's faces. It sounds wonderful and healthy as much as tasty.
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naomi
I love this! I can't wait to try it. I think I will give it a go in some ravoli's as well.
Reply
danasfoodforthought
This looks delicious... and I love that it's good for you,too!! I will be trying this out soon 🙂
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Nithu
wonderful recipe. Looks inviting.
Reply
Michelle
I need some new dip recipes for the Sunday Football Games!
Gorgeous color and fab photos!
Reply
Pat Dohaney
Spectacular! What a wonderlust of colour! Tickles ones tastebuds just to read the recipe.
Thanks for the invitation to Fall!
Hugs,
Pat
Peterborough, ON, CanadaReply
Amanda
Wow that looks amazing, it's gorgeous!
Reply
Spoon and Chopsticks
Beautiful dip! Great for a weekend gathering.
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marla {family fresh cooking}
Need it, want this dip/spread so very bad. I would use this on all my meals (with my salsa that also goes on everything.) The mint is a nice & unexpected flavor addition. Of course I love that you have those leeks in there too!
Reply
Cookin' Canuck
Thanks so much for all of your kind comments. Those of you that suggested this as a Thanksgiving appetizer are right on the mark. In fact, my mum called me to say she is going to make this at Canadian Thanksgiving in a couple of weeks.
Drick - Yes, your supermarket (and many people in North America) refers to these as yams, but what we get in North America are red-skinned potatoes. It is not actually part of the same family of real yams, which are typically available in Africa, Asia, Latin America & Oceania. Look up "yam" on Wikepedia - it's actually quite interesting.
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Kelsey B.
So excited to meet you next week! xo
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Barbara @ Modern Comfort Food
Your description of the beautiful dish is so vivid that I feel I can almost taste it! I've just planted my fall garden and hope to have all of the veggies you've used here in production by next month. Can't wait to try this then!
Reply
May Ling Wu
Color is so pretty plus it's healthy :0)
Reply
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