Roasted Veggie DipAugust 10, 2011
This dip goes incredibly well with the grilled flatbread recipe I just posted the other day. It takes a bit of work to get everything prepped and ready to mix in, but the end result is a salsa-like blend of roasted vegetables that is very light and perfect for a summer snack. You can prep it in advance and serve at any temperature you prefer. This is also a variation on the Mediterranean feast BA recipes, like the flatbread.
You will need:
- 4 large unpeeled cloves of garlic
- 4 plum tomatoes (about 12 oz)
- 2 small whole unpeeled onions (about 1/2 lb)
- 3 large bell peppers (try to get more yellow/orange/red for the flavor than green)
- 1 large poblano chile
- 1 small eggplant (about 5 oz)
- 1/4 c olive oil
- 1 lemon, juiced
- Salt and pepper, to taste
Then you will…
- Prepare a grill to medium-high heat.
- Thread garlic cloves onto a metal skewer.
- If desired, thread other veggies onto skewers by type or simply place on the grill rack directly.
- Grill, turning occasionally, until tender and lightly charred all over: 6-7 minutes for the garlic; 15 minutes for the peppers and chile; 20 minutes for the eggplant and onions.
- Place peppers and chile in a large bowl and cover with plastic wrap. Let stand about 15 minutes.
- Coarsely chop the tomatoes and eggplant.
- Peel and coarsely chop the onion and garlic.
- Peel, seed and coarsely chop the peppers and chile.
- Pulse all vegetables in a food processor or using a handheld blender, along with the olive oil until desired consistency.
- Transfer to a large bowl and season to taste with the lemon juice, salt and pepper.