Roasted Ratatouille Vegetable Dip - Women Fitness

Ingredients

• 1-pound eggplant, peeled and cut into 1-inch pieces
• 12 ounces yellow summer squash, cut into 1-inch pieces
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 12 ounces cherry tomatoes
• 1 medium onion, peeled, cut into 1-inch pieces
• 3 garlic cloves, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1/4 cup minced fresh basil
• 2 tsp lemon juice
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1/8 tsp cayenne pepper (optional; to taste)