Roasted Summer Vegetable Dip
Ingredients
- 4 plum/roma tomatoes quartered
- 1 small eggplant or 2 small Japanese eggplants roughly chopped
- 1 large zucchini or 2 small zucchini roughly chopped
- 1 yellow onion sliced
- 1 clove garlic
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh oregano or 1 teaspoon dried
- 2 Tablespoons fresh thyme or 1 teaspoon dried
- 1-2 teaspoons balsamic vinegar
- 1 teaspoon sea salt plus some more for roasting
- Fresh ground pepper to taste
- Crumbled feta for serving optional
Instructions
- Preheat the oven to 450 and line two large baking sheets with parchment paper.
- Roughly chop the vegetables and combine in a large bowl.
- Pour 2 Tablespoons of extra virgin olive oil over them and stir until well coated. Sprinkle on salt and pepper to taste.
- Put in the oven and roast for 20-25 minutes, checking and stirring at the 10-minute mark. Remove when the tomato skins are starting to blister, the onion is starting to brown, and the eggplant and zucchini are just starting to brown.
- Put all of the vegetables into a food processor or blender along with the herbs, 1 teaspoon of balsamic vinegar, 1 teaspoon of salt, and pepper to taste. Puree until smooth.
- Top with feta (if using) and serve as a dip with pita or French bread, or use it in one of the other ways mentioned above.