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.
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!
