Roasted Sweet Potato, Eggplant and Tomato Dip

1-34 pound Red-skinned Sweet Potatoes (or Yams)
8 ounces, weight Eggplant (any Variety)
2 whole Medium Tomatoes
1 whole Red Bell Pepper
4 whole Green Onions
2 Tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
10 leaves (large) Fresh Mint, Thinly Sliced
1 pinch Salt To Taste
1 pinch Freshly Ground Black Pepper, To Taste

Preheat oven to 425 degrees F.

Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks. Cut green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.

Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes.

Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

Makes about 3 cups spread.

From: Tasty Kitchen: Favorite Recipes From Real Kitchen Everywhere! [archive.org]