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Mediterranean Vegetable Dip

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Course Appetizer, brunch, Dinner, dip, Main Course, Side Dish
Cuisine Mediterranean


  • 3 Eggplants medium
  • 1 Zucchini medium
  • 2 Bell Peppers red, yellow, orange, or green
  • 2 Tomatoes or 1 pint of Cherry tomatoes
  • 1 Red onion large
  • 2 tbsp Olive oil
  • Kosher Salt
  • Black Pepper
  • 1 tbsp Apple Cider Vinegar
  • 4 cloves Garlic smashed
  • 1 cup Fresh Parsley finely chopped
  • 1/3 cup Fresh Thyme leaves
  • 1 tsp Red Pepper flakes optional


  • Preheat the oven to 375 degrees.
  • Wash the vegetables and peel the onions.
  • Seed peppers and cut in large chunks. Slice eggplant and zucchini into about 2 inch chunks.
  • Cut tomatoes in half and squeeze each half to remove seeds and moisture, If using cherry tomatoes. just slice in half.
  • On the large baking sheet toss vegetables with olive oil, thyme, salt, and pepper. Spread evenly in one layer.
  • Roast veggies for about 35 minutes or until golden brown and soft.
  • Remove from oven and let it cool for a bit.
  • While still warm, transfer veggies into a colander to drain for at least 30 minutes.
  • In batches, transfer vegetables to the food processor and pulsate to your desired texture.
  • In a bowl, combine, processed veggies, parsley, garlic, and vinegar. 
  • Adjust seasonings. Serve as a dip or a side dish. 
Keyword apps, eggplant dip, Eggplants, garlic, light healthy, olive oil, pasta alla anna, red bell peppers, red onion, starter, tomatoes, vegan, vegetable dip, vegetarian, Zucchini