Roasted Vegetable Dip

• 2 medium zucchinis, diced into 1 inch cubes
• 1 medium eggplant, peeled and diced into 1 inch cubes
• 1 red pepper, diced into 1 inch cubes
• 1 yellow pepper, diced into 1 inch cubes
• 1 small onion, peeled and quarted
• 3 Tblsp olive oil
• 1/2 tsp pepper
• 1-1/2 tsp sea salt
• 2Tblsp lemon juice
• 1 clove garlic
• 1 Tblsp natural peanut butter
• 2 tsp sesame oil
• 1/4 cup chopped parsley

1. Preheat oven to 400 degrees. Toss all of the vegetables with the olive oil, pepper and sea salt. Spread in an even layer on a baking sheet. Roast 45 minutes, turning halfway during cooking. Allow to cool 10 minutes.
2. Place vegetables and remaining ingredients in a food prcessor and pulse until dip is chunky. Serve with pita chips or tortilla chips.

zucchinis, eggplant, red pepper, yellow pepper, onion, olive oil, pepper, salt, lemon juice, clove garlic, tblsp natural peanut butter, sesame oil, parsley

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-dip-50108519 (may not work)