Roasted Red Pepper and Eggplant Dip with Pita Wedges
Roasted Red Pepper And Eggplant Dip With Pita Wedges is an moderately easy dinner. Made with 3/4 lb. eggplant, 2 lb. red bell peppers, 4 tbsp. olive oil (preferably extra-virgin) plus additional for coating the vegetables, 4 large garlic cloves, minced (about 1 1/2 lb.) and 3 tbsp. fresh lemon juice or to taste, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
On tray, arrange an assortment of crisp celery, carrot, cucumber and green pepper sticks, cauliflorets, cherry tomatoes, mushroom slices, radish fans, whole green onions, whole green beans and chunks of peeled zucchini.
Sprinkle with garlic or onion salt.
π· Perfect Pairings
Complete your meal with these
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