Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this. If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is so worth it.
Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately. Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT. (I finally broke down and bought my first fan! Please don't make fun of me that I didn't have a fan before.) You probably think I am crazy, telling you to make a Roasted Eggplant and Red Pepper Dip when your house is already a heat box, but I have to tell you, this is one of my favorite things to make in the summer.
This dip tops my list of summer favorites because it is easy, healthy, and very quick and inexpensive to make. So naturally, when my sister came to visit last weekend, we whipped up a batch to take to the beach. She specifically asked me to show her recipes we could make together that she would be able to recreate back at home in Colorado. My sister cooks, but isn't as passionate about it as I am and doesn't have a lot of time on her hands (and really just prefers ice cream and brownies), so easy recipes like this one are perfect for her.
My sister also asked me the right way to cut an onion and other veggies, and I felt like a proud teacher with a star pupil as she sliced and diced like a pro.
So here is just how easy this recipe is: You slice up the veggies...
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