Roasted Vegetable Dip | Blue Flame Kitchen

Ingredients

• ​2 cups cubed peeled eggplant (1 inch)
• 1 cup cubed orange bell pepper (1 inch)
• 1 cup cubed red onion (1 inch)
• 1 cup cubed zucchini (1 inch)
• 1 cup rinsed and drained canned chickpeas
• 1 clove garlic
• 1 tbsp extra-virgin olive oil
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup red wine vinegar
• 2 tbsp liquid honey
• 1 1/2 tsp chopped fresh parsley