Roasted Vegetable and White Bean Dip

Preheat oven to 425 degrees F.

Chop eggplant and zucchini in roughly 1/2-inch squares, and toss, with garlic in olive oil. Spread evenly, in one layer, on a heavy rimmed cookie sheet. Sprinkle with a little salt and pepper. Roast on the upper-third rack in the oven for 25 to 30 minutes or until vegetables are tender and beginning to brown.

Remove from the oven and transfer to a blender or food processor. Add entire can of beans with juice, lemon juice, basil, vinegar, salt, and pepper. Blend until smooth, adding more water by tablespoonfuls if it’s too thick. Transfer to a bowl, sprinkle with a little Parmesan, and serve with vegetables, chips, or toasted bread.

Makes 3 to 4 cups. (I think. I didn’t measure. Don’t quote me on that.)