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Roasted Veggie Dip

August 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…

  1. Prepare a grill to medium-high heat.
  2. Thread garlic cloves onto a metal skewer.
  3. If desired, thread other veggies onto skewers by type or simply place on the grill rack directly.
  4. 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.
  5. Place peppers and chile in a large bowl and cover with plastic wrap. Let stand about 15 minutes.
  6. Coarsely chop the tomatoes and eggplant.
  7. Peel and coarsely chop the onion and garlic.
  8. Peel, seed and coarsely chop the peppers and chile.
  9. Pulse all vegetables in a food processor or using a handheld blender, along with the olive oil until desired consistency.
  10. Transfer to a large bowl and season to taste with the lemon juice, salt and pepper.

 

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