• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 6
    OK

    Roasted Serrano Vegetable Dip

    A simple way to use up the veggies in your fridge, Roasted Serrano Vegetable Dip pairs perfectly with warm corn tortillas or pita chips and is always delicious through the last bite.


    Ingredients
    3
    tablespoons
    Olive Oil
    3
    small eggplants, diced
    1
    red bell pepper, diced
    1
    orange bell pepper, diced
    1
    yellow onion, diced
    1
    small zucchini, diced
    2
    serrano peppers, chopped
    3
    cloves
    garlic, smashed
    1
    teaspoon
    cayenne
    2
    teaspoons
    salt
    1/2
    teaspoon
    black pepper
    1/2
    lemon, juiced
    Directions
    Preheat oven to 400 F. Line baking sheet in aluminum and set aside.
    In a bowl combine all ingredients except for lemon juice. Toss until everything is evenly coated.
    Transfer to baking sheet and roast for 45 minutes, until vegetables are charred on edges and tender.
    Remove mixture from baking sheet and transfer to food processor.
    Add lemon juice to mixture and pulse until desired consistency. Adjust salt, pepper and lemon to taste.
    Serve with chips, pita triangles or warm corn tortillas.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Side Dish

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