Roasted Summer Squash Pepper Dip

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!

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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

Ingredients

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*

Instructions

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.

* 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.

If you are in the mood to try another Roasted Veggie Dip Recipe, also check out:  Roasted Eggplant and Red Pepper Spread; Roasted Zucchini Red Pepper Garlic Dip

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)!