Roasted Vegetables With Eggplant Dip

• 2 eggplant medium, pierced
• 2 red peppers seeded and quartered
• 2 cloves garlic
• 6 button mushrooms large, halved
• 6 yellow squash large, halved
• 2 medium zucchini cut into 1-inch pieces
• 9 ounces cherry tomatoes
• 1/4 cup lemon juice
• 1 tablespoon tahini
• 3/4 cup basil leaves
• sumac to sprinkle
• whole wheat bread Crusty, 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 medium, red peppers, garlic, mushrooms, zucchini, tomatoes, lemon juice, tahini, basil, whole wheat bread crusty

Taken from www.yummly.com/recipe/Roasted-Vegetables-with-Eggplant-Dip-1406615 (may not work)