In the winter I sometimes make an eggplant dip. I had forgotten about it now because I don't roast vegetables in the oven in the summer--but I bet grilled vegetables would also make a great dip.
Cube, drizzle with olive oil, and Roast (400 for one hour or until tender)
sprinkle with any combination of spices (cumin, salt, pepper, paprika)
1 pound eggplant (or combination eggplant and zuchinni),
1 red bell pepper
1/2 red onion
1 clove garlic
cool mixture and place in a food processor with 1 TBS tomato paste and more salt and pepper if needed.

This keeps well in the fridge for up to a week.

--Judy