Step 1
Preheat oven to 400F. Line a large baking sheet with parchment paper.

Step 2
Rinse eggplant, zucchini, and yellow squash under cold water. Remove the stems from each, cut into halves, then slice into half moons.

Step 3
In a large mixing bowl, combine ½ cup of the extra virgin olive oil, and the seasonings. Whisk to combine everything.

Step 4
Add the sliced vegetables and crushed garlic into the seasoned olive oil and toss to coat.

Step 5
Transfer olive oil-coated vegetables/garlic onto the prepared baking sheet, making sure to toss and roast for about 20 minutes, or until the squash and eggplant have browned a bit on the edges and the garlic has become soft and aromatic.

Step 6
Let vegetables cool to the touch, about 10 minutes.

Step 7
To a large food processor, add the roasted vegetables/garlic, the drained can of cannellini beans, zest and juice from the lemon, and the remaining ¼ cup extra virgin olive oil. Blend mixture to combine all the ingredients.

Step 8
Taste the dip now to check for seasonings and adjust if needed. Add the handful of fresh herbs and blend the dip a bit more to incorporate fully. The texture can be as smooth or chunky as you like.

Step 9
Transfer dip to a mixing bowl and let chill in the fridge for at least 1 hour, and up to 24 hours (dip can be made one day ahead). When ready to serve dip, garnish with more chopped fresh herbs and a drizzle of extra virgin olive oil. Serve dip with pita bread, crackers, and/or crudités.

Step 10
Dip will keep covered in your fridge for up to 1 week.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Taste test as you go.
• Have fun in the kitchen!

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Teresa Finney is a recipe writer living in Atlanta with a passion for gardening and good food. Check out Teresa’s Twitter page for more recipes, food inspiration, and more!