Roasted Pepper Zucchini Dip

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Until now, I would have never thought about making a dip from roasted vegetables. I brainstormed the idea and then decided to experiment with it. And it worked! After making a veggie side dish, I had a surplus of vegetables at my disposal. I don’t believe in wasting food but vegetables are vulnerable for rotting, especially if not used for a long time. I had a couple of zucchinis, onions, red bell peppers, and some cloves of garlic. I intended to roast them and serve them as they are until we’ve decided that we didn’t want roasted vegetables for this week. We’ve made that decision after they’ve been roasted. Then a light-bulb in our heads and we wondered how these veggies would taste if made into a tip. We did and it was a smashing success. Heck, I even threw in a chili pepper for some heat. A little spice is nice. Actually, hubby deserves credit for providing me with the inspiration and the audacity to make this dip. I am therefore dedicating this recipe to him. And to my food processor as well since I wouldn’t have made this dip without it. Stay tuned for my other dip and spread recipes that will follow momentarily 🙂

For this recipe, you will need:

 

  1. 2 large red bell peppers stemmed and sliced
  2. 1 large or 2 medium zucchinis chopped
  3. 1 large onion sliced with peel on
  4. 6 cloves of garlic with peel on
  5. 1 small chili pepper stemmed and seeded (optional)
  6. Olive oil
  7. 1 tablespoon of chopped fresh cilantro
  8. 1/2 teaspoon of dried rosemary
  9. 1 tablespoon of lemon juice
  10. Salt and pepper for taste

Instructions

Preheat oven to 400 degrees F. Spread vegetables evenly over a roasting pan. Drizzle with olive oil. Season with salt,pepper, and rosemary.  Roast for 40 -45 minutes or until soft.  Allow the vegetables to cool. Remove peels from onion and garlic.  Transfer everything into a food processor. Add lemon juice and cilantro. Blend well till smooth. If its a big chunky, don’t worry about it. Transfer to a plastic container and refrigerate up to 3 days. Serve with corn chips, pita chips, or toasted bread. Enjoy!

 

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