Veggies Most Eggplant & Bell Pepper Dip

Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine cubed eggplant, cubed red bell peppers, chopped red onion, chopped garlic, the juice of 1 lemon, oil, salt, and pepper. Add in most of the parsley, reserving a few sprigs for garnish. Add in chili powder, if using for the spicy nacho option. Toss with a spoon to coat. 

Option 1, Serve cold or room temp as a salad: Cover the mixed veggies and refrigerate. Serve within the day. 

Option 2, Make a dip!: Spoon the seasoned veggies onto a parchment paper-lined baking sheet. Using a spoon or spatula, spread the veggies around into a single layer. Bake for 30 minutes uncovered until softened. Spoon the roasted veggies into a food processor or blender and blend until smooth. Add the remaining lemon juice, and additional salt, pepper, chili powder, and nutritional yeast to taste, blending again to mix all seasonings well. Serve as a dip for veggie sticks like carrots and jicama, or crackers or chips. Also works great as a spread over chicken or fish.