Do you know skordalia? I had never heard of it until recently when I came across a recipe for this simple, Greek dish in both a cookbook by Tessa Kiros and in Elle Food magazine (Dutch edition). I made it, loved it and want to share the recipe with you. This is the one from Elle Food, with grilled vegetables. Easy, good and vegan.

Cut into chunks and slices: tomatoes, bell pepper, red onion, zucchini. Place veggies in a large oven dish, add olive oil, mix well and roast for 40 minutes at 190 degrees Celsius. In the meantime prepare the skordalia: bake half of a sliced onion in olive oil until golden, add a few cloves of garlic, transfer the mixture to a blender and add 1 or 2 cans of white beans (rinse first), salt, pepper, some lemon juice and olive oil. Blend until creamy (you may want to add a bit more olive oil or lemon juice to taste). Serve the vegetables with a dollop of skordalia and pour a little extra olive oil on top. Enjoy!