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Roasted Vegetable Dip
from the kitchen of Sharmagne Leland-St. John

1 medium zucchini, sliced
1 red bell pepper, seeded and diced
1 medium onion, thinly sliced
½ medium yellow summer squash, sliced
2 tomatoes, sliced
1 clove garlic, peeled and sliced
⅛ cup good quality olive oil

Preheat oven to 400º

Spread the vegetables out on a slightly oiled baking sheet.

Bake for approximately 25 minutes or until soft andd lightly
browned.

Remove from heat and place in a blender. Add the olive oil,
salt and pepper and blend until smooth, adding more oil if needed.
Serve either warm or cold with crudités or cracker's.


Editor's Note:
For a smokier flavour, you may also grill the vegetables instead
of roasting them.
 

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