Baked Summer Vegetable Dip

Roast summer vegetables make a healthy dip to enjoy when entertaining or to add to family meals.

Author: Kyrstie Barcak - A Fresh Legacy

Recipe type: Appetiser

Serves: 8

Ingredients

• 250 grams tomatoes
• 1 capsicum - roughly chopped onto large pieces
• 1 zucchini (250 grams) chopped into large pieces
• 2 garlic cloves chopped roughly
• drizzle of olive oil
• ⅓ cup walnuts
• 3 stems of fresh basil leaves

Instructions

1. Heat oven to 170 degrees
2. Add tomatoes, capsicum, zucchini and garlic to a baking pan
3. Drizzle with olive oil and bake for 20 minutes
4. Allow the baked vegetables to cool once cooked
5. Add to a food processor along with the walnuts and basil leaves and pulse until well combined
6. Serve with baked pitta bread triangles or similar
7. This may also be served to accompany chicken or fish.