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Vegan Roasted Vegetable Dip Recipe

Everybody loves this easy and delicious vegetable dip, so you will serve it again and again. Great as a snack or starter, to take round to friends when invited for drinks, or to a picnic.

Posted by: kim
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

6

Courses etc.

Lunch Box
Nibbles and Snacks
Side dishes

You will need

IngredientAdd
2 courgettes More products
1 aubergine More products
1 red bell pepper More products
1 yellow bell pepper More products
1 onion, peeled More products
4 cloves garlic More products
4 Tbsp or 1/4 cup or 60ml olive oil More products
2 tsp Maldon smoked sea salt flakes More products
1/2 tsp ground black pepper More products
a few sprigs fresh rosemary

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a few sprigs fresh thyme More products
2 Tbsp tahini More products
lemon juice, to taste More products
small bunch fresh parsley, chopped

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Set the oven to preheat to 200° C or 400° F. Prepare the vegetables : peel the aubergine if you wish, then dice it into medium cubes, along with the courgettes, the bell peppers and the onion. Slice the tomatoes, if using. Lightly bash the garlic cloves with the skin still on.
  • Transfer the vegetables to a large baking dish, then toss them olive oil and season them with the salt and pepper. Add in the rosemary and thyme.
  • Roast for about an hour, or until the aubergine in particular is well cooked. Stir and toss a few times during cooking to check on the progress and to encourage even roasting.
  • Take the vegetables out of the oven and allow to cool for at least 15 minutes.
  • Place the cooled vegetables in your for processor. Add the tahini, a little lemon juice and the chopped parsley (reserving some for garnish). Pulse until you get a chunky dip. Taste and add salt, black pepper and lemon juice as required, and continue pulsing until you reach your preferred consistency.
  • Serve with cucumber sticks, tortilla chips or wholemeal pitta bread (if you can have gluten).

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