Summer roast vegetable dip

Summer Vegetable Dip

Roast summer vegetables make a healthy dip to enjoy when entertaining or to add to family meals.
Course Appetiser
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy


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


  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.