Do you ever have a surplus of veggies that you are not sure what to do with before they go bad? My favorite way to use a surplus of veggies, is to roast them and then make a Roasted Veggie Dip Recipe! In one of my Mistfits Market boxes, I had received a lot of organic squash, zucchini and peppers, so I figured that it would be fun to turn all of those into an amazing Roasted Veggie Dip Recipe! This one may be my favorite yet!
Roasted Summer Squash Pepper Dip
Roasting Phase Ingredients: • 3 small yellow squash peeled, cut in quarters longways and then cut in half (wide-wise) • 2 medium zucchinis peeled, cut in quarters longways and then cut in half (wide-wise)* • 1 red bell pepper cut in thick strips • 1 yellow bell pepper cut in thick strips • 6 cloves of garlic • 4 T olive oil • 1 teas salt • 1 teas black pepper
Blender Phase Ingredients: • 3 T tahini • Juice of 2 lemons (yielding 4 T lemon juice) • 1 T olive oil • ½ cup water • 1/2 teas salt • ½ teas black pepper • ½ teas crushed red pepper*
Preheat oven to 450.
In a large mixing bowl, combine zucchinis, squash peppers, garlic, olive oil, salt, and black pepper.
Spread evenly the contents of mixing bowl in a baking sheet sprayed with cooking spray.
Place baking sheet in oven, cook for 20-35 minutes until the zucchinis and squash pieces are soft (depending on how large your zucchini / squash pieces are, cooking times may vary – you will know they are done when you can easily stick a fork into it).
When cooking is done, remove pan from oven, and let cool for about 20 minutes.
Place all Roasting phase and all blender phase ingredients in a blender, and blend until smooth.
* Crushed red peppers give this dip a spicy kick. If you don’t like spicy, you can reduce the amount or omit.
I used the Vitamix to make this recipe. The Vitamix is perfect and amazing for making dips like this and hummus! If you don’t have a Vitamix, a regular blender or a large food processor should work just fine but you may have to blend a little longer than you would with the Vitamix.
You can serve with veggies, bread, pita chips, or use as a spread on a sandwich.
This is a perfect recipe to make ahead for weekday lunches and snacks, and also a perfect one to bring to a party (this tastes so good that your friends would never notice that it is healthy and plant-based)!