Roasted Vegetable Platter w/ Red Pepper Dip

This would be great as part of a larger spread, or along with a protein in need of a fresh side dish.

I crave warm veggies over cold salads in the winter months, and this dish feels both flavorful and nutritious at the same time. I tinkered with my own blog recipe - peeling the squash, upping the seasoning everywhere. The vegetables are supposed to look rustic and imperfect!

There are some chickpeas or white beans snuck into the dip for protein, so you could round this out to be a vegetarian main by serving it with a pile of cooked farro, quinoa or brown rice beneath the vegetables.

To char the peppers, you have a couple of options. You can rotate the peppers over a flame on a stovetop, which is a bit of a mess, but works well. You can also place them on a rimmed baking tray in a 500’ oven for about 15 minutes until totally dark and collapsed. In both cases, place the charred peppers into a bowl, cover it with plastic wrap and leave until the peppers are cool to the touch. Once they’re cool to the touch, you will be able to remove the skins and seeds easily by just pushing them off with your fingers.