BBQ Grilled Vegetable Dip
Vegetable dips are a great alternative to meat dishes and can be incredibly tasty when made from grilled ingredients. In this recipe, eggplant, zucchini and peppers get a unique smoky aroma thanks to the BBQ sauce and spices. The creamy texture and deep flavors make a perfect combination served with toast or as an accompaniment to grilled meats.
Ingredients for this recipe
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Preparation Steps
1
Wash the eggplant, zucchini, and red bell peppers, then halve them lengthwise.
2
Brush the vegetables with a little olive oil, then sprinkle with smoked paprika, salt, and pepper.
3
Preheat the grill to medium-high heat, then place the vegetables cut-side down. Grill for 6-8 minutes, until slightly charred and softened.
4
During the last minute of grilling, place the whole red onion and garlic cloves on the grill to caramelize slightly.
5
Remove the vegetables from the grill, then let them cool slightly. Gently peel the skin off the eggplant and peppers.
6
In a food processor, combine the grilled vegetables, BBQ sauce, balsamic vinegar, and chili flakes, then purée until creamy.
7
Taste and season with more salt, pepper, or a little extra smoked paprika, if desired.
8
Serve sprinkled with freshly chopped parsley, alongside toast, grilled meats, or vegetables.
