Vegan roasted vegetable dip

Prep time:
Sauce: 10 minutes + 45 minutes in the oven
Vegetables: 15 minutes + 15 minutes in the oven ⏰

Difficulty: easy ✅
Vegan 🌽
Serves: 4 🥗


For the sauce:

  • 8 red romano peppers
  • 20 cl GIMBER
  • 1/2 block of Violife Greek White
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 sprigs of basil
  • 4 tbsp olive oil
  • salt and black pepper

For the roasted vegetables:

  • 500 g rainbow carrots
  • 500 g green asparagus
  • 15 cl extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 4 sprigs of thyme
  • 1/2 tsp cayenne pepper
  • salt and black pepper



  1. Preheat the oven to 200ºC.
  2. Arrange the romano peppers in an oven dish and drizzle with olive oil. Roast the peppers in the oven for 45 minutes, until their skin starts to blacken and peel off.
  3. Remove from the oven, discard the green stems. Place the peppers (skin, seeds and all) in a blender. Add the GIMBER, the spices and the Greek White, then puree until smooth. Season to taste with salt and pepper.

Roasted vegetables:

  1. Trim the carrots, setting aside the greens. Give the carrots a quick scrub (with vegetable scrubbing gloves), rinse them under running water and pat them dry. Slice lengthwise.
  2. Snap the woody ends off the asparagus spears, then arrange the asparagus and carrots on a baking sheet or in an oven dish.
  3. Stir the herbs into the olive oil and pour the oil over the vegetables.
  4. Roast the vegetables at 200°C for 15 minutes. Check whether they are done: they should be cooked through but retain a bit of crunch (al dente). If that is not the case, return the vegetables to the oven for another 5 minutes.
  5. Serve the roasted vegetables alongside the sauce.

TIP: You can tweak this recipe by using any vegetables you like. If you’re not a fan of asparagus, for example, courgette is a great alternative. Pick vegetables that are in season.

This dish works well as a snack or a side dish.

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