Roasted Vegetable Dip

Yields8 Servings

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

Preheat oven to 475 degrees. Line a sheet pan with parchment paper a silicone mat.

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.

Place in a food processor and process until slightly chunky. Stir in the mayonnaise. Taste and add salt and pepper if necessary.

Nutrition Facts

8 servings

Serving size

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Roasted Vegetable Dip