Roasted Vegetable Dip: How to make it

Roasted vegetable dip is a recipe that we’ve been making for years. We make it over and over again because it’s easy to make and everyone (vegan or non vegan) enjoys it. I say “we” make it, but it’s actually my husband’s recipe. He’s the one that has really perfected this delicious vegetable puree.

For the recipe, we use this delicious roasted vegetable combination.

• Red Pepper
• Eggplant
• Yellow potatoe
• Yellow onion
• Carrot
• Garlic

Red onion will work if you don’t have a yellow one and so will red potatoes. We’ve substituted many times when making this veggie puree dip and it’s always good.

How to make the roasted vegetable dip

First you need to chop up the vegetables that you will be roasting.

The vegetables don’t need to be chopped perfectly because they will be pureed. Here, the vegetables have been chopped into roughly 1/2 inch to 1 inch pieces.

Put the vegetables into a baking dish. I used a 9 x 13 inch pan. You’ll want the vegetables to touch so they’ll roast, but also steam a bit and stay moist. The vegetables won’t puree well if they’re too dried out.

Before putting the pan into the oven, add 2 tablespoons of olive oil to the vegetables, 1/2 teaspoon of salt and mix thoroughly.

The vegetables go into the oven which has been preheated to 350 degrees. It will take approximately 60-75 minutes to roast and soften the vegetables. After the first 30 minutes, take the pan out of the oven and stir the vegetables. Put the pan back in the oven for another 30 minutes. If you feel the veggies should cook longer than that, stir again and leave in the vegetables to cook in the oven for up to another 15 minutes. They really shouldn’t take any longer than that.

This is what the pan of roasted vegetables looked like after it came out of the oven.

This is where this recipe is forgiving. The vegetables look more like they have steamed than roasted. The results seem to vary every time we make the recipe. Sometimes the veggies look more steamed and other times they’ll have a bit more caramelization. It doesn’t really matter, as long as they’re soft so they’ll puree. Vegetables that are too roasted and dried out will not work when making a puree dip. To avoid this, make sure all of the vegetables are touching and not spread out in too large of a pan.

After removing the roasted vegetables from the oven, add 4 tablespoons of balsamic vinegar and stir. Cover the pan with foil and let come to room temperature. Once the vegetables have cooled down, add the vegetables and 1/4 cup of water to a blender or food processor. Blend into a puree dip consistency and add salt to taste. Put the pureed vegetables in a bowl with a lid and place in the refrigerator to chill before serving.

How to serve roasted vegetable dip

• On a piece of toast in the morning. It’s how to get more veggies in for breakfast and is an equally tasty alternative to avocado on toast!
• Serve on bruschetta or crostini during cooler weather when fresh tomatoes are not in season.
• Dip vegetables in this dip! It’s perfect for a crudite platter. Raw peppers, carrots, asparagus and broccoli all work well.
• Spread the dip on a plate and top with cut up pieces of roasted vegetables. Not only does this taste good, but it’s visually appealing and guests will love it.

 

This blog post is about Roasted Vegetable dip. How to make it and how to serve it. If you have ever wondered what to do with roasted vegetables, making a puree dip with them is a great option.

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