Grilled Vegetables And White Bean Dip

• 1 lb long, thin eggplant, halved lengthwise
• 4 None zucchini, sliced lengthwise
• 2 None red pepper, seeded and quartered lengthwise
• 2 None yellow pepper, seeded and quartered lengthwise
• 1/2 cup oil
• None None FOR THE WHITE BEAN DIP
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 3 cloves garlic, finely chopped
• 1/3 cup plus 1 tbsp oil
• 1 None lemon, juiced
• 1 pinch smoked paprika

1. Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
2. For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.

long, zucchini, red pepper, yellow pepper, oil, white bean, cannellini beans, garlic, oil, lemon, paprika

Taken from recipes-plus.com/api/v2.0/recipes/25451 (may not work)