Description
This recipe for roasted vegetable dip is delicious! It’s a great dip to serve at a party. It’s vegan too. Try it in the morning on a piece of toast. It’s an equally tasty alternative for avocado toast!
Ingredients
- 1 red pepper
- 1 eggplant
- 2 small yellow onions or 1 large
- 1 yellow potato
- 1 large carrot or 2 small
- 1 whole head of garlic
- 2 Tablespoons olive oil
- 4 Tablespoons balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
Instructions
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Preheat the oven to 350 degrees
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Roughly chop the vegetables and garlic into 1/2 inch to 1 inch pieces
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Put the chopped vegetables into a 9 x 13 baking pan. You’ll want the vegetables to touch so they’ll roast, but also steam a bit and stay moist.
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Add 2 Tablespoons of olive oil to the vegetables, 1/2 teaspoon of salt and mix thoroughly.
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Place the pan in the oven. After 30 minutes, take the pan out of the oven and stir the vegetables. Place the pan back in the oven for another 30 minutes, then remove from the oven and stir again. Most likely the vegetable will be nice and soft at this point. If not, place the pan back into the oven for up to an additional 15 minutes.
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After removing the roasted vegetables from the oven, add 4 tablespoons of balsamic vinegar and stir. Cover the pan with foil and let it come to room temperature.
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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.
Notes
- Serve on toast in the morning
- It’s great on bruschetta or crostini during cooler weather when fresh tomatoes are not in season.
- Dip vegetables in this dip! Its 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.
The roasted vegetable dip will stay good in the refrigerator for up to 4 day.
Keywords: roasted vegetable dip, vegetable puree, roasted vegetable spread