Tuesday, September 28, 2010

Roasted Vegetable Spread/Dip

1 3/4 pounds red-skinned sweet potatoes (or yams)
8 oz. eggplant (any variety)
1 red bell pepper
2 medium tomatoes
4 green onions
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp lemon zest
1 tbsp fresh lemon juice
10 large fresh mint leaves, thinly sliced
Salt and pepper to taste
Toasted baguette slices or crackers

Preheat oven to 425 degrees F.

Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks. Cut green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.

Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.

Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor and process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

Makes about 3 cups.

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