Roasted Vegetable Dip


  • 1 medium eggplant, peeled and cubed
  • 1 large sweet yellow or red onion, peeled and cut into chunks
  • 2 bell peppers (anything but green), seeded and cut into chunks
  • 3-4 cloves garlic, peeled and minced or pressed
  • 3 tablespoons good olive oil
  • 1-1/2 teaspoons kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons tomato paste


  1. Preheat the oven to 400 degrees.
  2. Toss everything except the tomato paste together in a large bowl until the vegetables are fully coated with the olive oil and seasonings. Spread them out in a large baking dish or on a rimmed baking sheet.
  3. Roast for 45 minutes, tossing once halfway through. Vegetables should be lightly browned, tender, and juicy.
  4. Remove from oven and cool slightly. Place in a food processor, add the tomato paste, and puree briefly, just until blended. Stop to scrape down the sides of the bowl during processing if needed.
  5. Add additional seasoning to taste.

Recipe and Photo: Beyond Toast / CC BY

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