Roasted Summer Vegetable Dip
Recipe type: Side, Dip
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 plum/roma tomatoes, quartered
  • 1 small eggplant or 2 small Japanese eggplants, roughly chopped
  • 1 large zucchini or 2 small zucchini, roughly chopped
  • 1 yellow onion, sliced
  • 1 clove garlic
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh oregano or 1 teaspoon dried
  • 2 Tablespoons fresh thyme or 1 teaspoon dried
  • 1-2 teaspoons balsamic vinegar
  • 1 teaspoon sea salt, plus some more for roasting
  • Fresh ground pepper, to taste
  • Crumbled feta for serving (optional)
  1. Preheat the oven to 450 and line two large baking sheets with parchment paper.
  2. Roughly chop the vegetables and combine in a large bowl.
  3. Pour 2 Tablespoons of extra virgin olive oil over them and stir until well coated. Sprinkle on salt and pepper to taste.
  4. Put in the oven and roast for 20-25 minutes, checking and stirring at the 10-minute mark. Remove when the tomato skins are starting to blister, the onion is starting to brown, and the eggplant and zucchini are just starting to brown.
  5. Put all of the vegetables into a food processor or blender along with the herbs, 1 teaspoon of balsamic vinegar, 1 teaspoon of salt, and pepper to taste. Puree until smooth.
  6. Top with feta (if using) and serve as a dip with pita or French bread, or use it in one of the other ways mentioned above.
Recipe by The Balanced Kitchen at