Roasted Veggie Dip | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Veggie Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Zergut Eggplant Appetizer; Jacobs Farm Organic Padron Pepper; Strianese Small Entire Natural Cherry Tomatoes; Emperor's Kitchen Chopped Garlic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Organic Lemon; Napa Valley Naturals Organic Red Wine Vinegar; Simply Organic Parsley; Dill Bunch; Belfiore Cheese Crumbled Feta Cheese; Firebrand Classic Kalamata Baguette

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Roasted Veggie Dip

Serves 415 mins prep35 mins cook

A flavorful roasted veggie dip with feta and dill, perfect for serving with crusty bread. This dip features roasted eggplants, peppers, cherry tomatoes, and garlic, combined with olive oil and herbs.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

cup olive oil

eggplant

pepper

Strianese Small Entire Natural Cherry Tomatoes

oz cherry tomato

garlic

tsp salt

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

lemon

Napa Valley Naturals Organic Red Wine Vinegar

tsp red wine vinegar

tbsp parsley

tbsp dill

cup feta

baguette

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Instructions

1: Preheat oven to 400 F.

2: Wash and place all veggies on a baking sheet; halve eggplants and garlic head; season with olive oil, salt and pepper.

3: Roast for about 30-35 minutes, flipping peppers halfway through; let cool.

4: Peel and de-seed peppers; peel eggplants; squeeze roasted garlic and grind everything to desired consistency in a mortar or use a food processor for a finer texture.

5: Season with olive oil, lemon juice, red wine vinegar and salt; mix well.

6: Serve with crumbled feta, a drizzle of olive oil and dill; enjoy over baguette crostini!

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