Roasted Summer Squash Pepper Dip

Course Side Dish, Snack
Cuisine American, vegan, vegetarian
Keyword Roasted Veggie Dip Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes


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*


  1. Preheat oven to 450.

  2. In a large mixing bowl, combine zucchinis, squash peppers, garlic, olive oil, salt, and black pepper.

  3. Spread evenly the contents of mixing bowl in a baking sheet sprayed with cooking spray.

  4. 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).

  5. When cooking is done, remove pan from oven, and let cool for about 20 minutes.

  6. Place all Roasting phase and all blender phase ingredients in a blender, and blend until smooth.