Grilled Vegetables And White Bean Dip

• 1 pound eggplant long, thin, halved lengthwise
• 4 zucchini sliced lengthwise
• 2 red pepper seeded and quartered lengthwise
• 2 yellow pepper seeded and quartered lengthwise
• 1/2 cup oil
• 2 cans cannellini beans 15 oz each, drained and rinsed
• 3 cloves garlic finely chopped
• 1/3 cup oil
• 1 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.

thin, zucchini, red pepper, yellow pepper, oil, cannellini beans, garlic, oil, lemon juiced, paprika

Taken from www.yummly.com/recipe/Grilled-Vegetables-and-White-Bean-Dip-1404345 (may not work)