Roasted Vegetable Dip
19
Nov
Nov
1 Red Bell Pepper, cut in half, seeds removed
1 Medium Onion,sliced into thick rings
4 Cloves Garlic, peeled
1 Small Zucchini, sliced thick
4 tbsp Light Olive Oil
Kosher Salt
Ground Black Pepper
1 cup Mayonnaise
1
Preheat oven to 475 degrees. Line a sheet pan with parchment paper a silicone mat.
2
Place the vegetables in a bowl with the oil, salt and pepper; toss to coat. Place the vegetables on lined pan and roast until they are slightly charred, about 30 minutes, turning once or twice. Remove from oven and cool.
3
Place in a food processor and process until slightly chunky. Stir in the mayonnaise. Taste and add salt and pepper if necessary.
CategoryAppetizers, Recipes, Relishes
Ingredients
1 Red Bell Pepper, cut in half, seeds removed
1 Medium Onion,sliced into thick rings
4 Cloves Garlic, peeled
1 Small Zucchini, sliced thick
4 tbsp Light Olive Oil
Kosher Salt
Ground Black Pepper
1 cup Mayonnaise