ROASTED VEGETABLE DIP

Ingredients

• ​2 cups cubed peeled eggplant (1 inch)
• 1 cup cubed orange bell pepper (1 inch)
• 1 cup cubed red onion (1 inch)
• 1 cup cubed zucchini (1 inch)
• 1 cup rinsed and drained canned chickpeas
• 1 clove garlic
• 1 tbsp extra-virgin olive oil
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup red wine vinegar
• 2 tbsp liquid honey
• 1 1/2 tsp chopped fresh parsley

Directions

1. Preheat oven to 425ºF.
2. Combine eggplant, orange pepper, red onion, zucchini, chickpeas, garlic, oil, rosemary, cumin and salt in a large bowl; toss until coated.
3. Place eggplant mixture in a single layer in a large rimmed baking sheet.
4. Bake, stirring once, until vegetables are softened and lightly browned, about 30 minutes.
5. Cool completely in pan on a rack.
6. Place eggplant mixture in a food processor. Add vinegar, honey and parsley; process, using an on/off motion until smooth.
7. May be refrigerated for up to 2 days or frozen for up to 1 month.
8. Serve with crackers or baguette slices.