Grilled Vegetables And White Bean Dip - cooking recipe

Ingredients

1 lb long, thin eggplant, halved lengthwise
4 None zucchini, sliced lengthwise
2 None red pepper, seeded and quartered lengthwise
2 None yellow pepper, seeded and quartered lengthwise
1/2 cup oil
None None FOR THE WHITE BEAN DIP
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cloves garlic, finely chopped
1/3 cup plus 1 tbsp oil
1 None lemon, juiced
1 pinch smoked paprika

Preparation

Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.