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Roasted Vegetable Dip

The perfect dip for a hot summer day with crackers or vegetables!


  • 1 Medium Eggplant

  • 2 Red Bell Peppers

  • 1 Red Onion

  • 2 Garlic Cloves

  • 3 Tbsp Olive Oil

  • 1½ Tsp Kosher Salt

  • ½ Tsp Freshly Ground Black Pepper

  • 1 Tbsp Tomato Paste



Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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