Roasted Vegetables With Eggplant Dip

• 2 medium eggplant, pierced
• 2 None red peppers, seeded and quartered
• 2 cloves garlic
• 6 large button mushrooms, halved
• 6 large yellow squash, halved
• 2 medium zucchini, cut into 1-inch pieces
• 9 oz cherry tomatoes
• 1/4 cup lemon juice
• 1 tbsp tahini
• 3/4 cup basil leaves
• None None Sumac, to sprinkle
• None None Crusty whole wheat bread, to serve

1. Preheat the oven to 400u0b0F. Line 2 large baking pans with foil.
2. Arrange eggplant, pepper, skin side up, and garlic on one pan. Spray with no stick cooking spray. Bake for 20-30 mins. Let stand for 15 mins.
3. Arrange mushrooms, squash, zucchini and tomatoes on remaining pan. Spray with no stick cooking spray. Bake for 20 mins with first pan.
4. Slit eggplant and scoop out flesh. Transfer to a bowl and coarsely chop. Squeeze soft garlic flesh into bowl with lemon juice and tahini. Mix well and season to taste.
5. Peel and thickly slice pepper. Toss pepper with the other vegetables and basil leaves in large bowl. Season to taste.
6. Sprinkle vegetables with sumac. Serve with eggplant dip and crusty bread.

eggplant, red peppers, garlic, button mushrooms, yellow squash, zucchini, tomatoes, lemon juice, tahini, basil, crusty

Taken from recipes-plus.com/api/v2.0/recipes/23198 (may not work)