Roasted Vegetable Dip Recipe

Ingredients

2 medium zucchinis, diced into 1 inch cubes

1 medium eggplant, peeled and diced into 1 inch cubes

1 red pepper, diced into 1 inch cubes

1 yellow pepper, diced into 1 inch cubes

1 small onion, peeled and quarted

3 Tblsp olive oil

1/2 tsp pepper

1-1/2 tsp sea salt

2Tblsp lemon juice

1 clove garlic

1 Tblsp natural peanut butter

2 tsp sesame oil

1/4 cup chopped parsley

Preparation

Preheat oven to 400 degrees. Toss all of the vegetables with the olive oil, pepper and sea salt. Spread in an even layer on a baking sheet. Roast 45 minutes, turning halfway during cooking. Allow to cool 10 minutes.

Place vegetables and remaining ingredients in a food prcessor and pulse until dip is chunky. Serve with pita chips or tortilla chips.