Roasted Zucchini and Eggplant Spread

Ingredients

• 2 medium zucchini (mine were about 7 inches long)
• 1 small eggplant (about 7 inches long and 4 inches wide at the base)
• 5 tablespoons extra virgin olive oil (divided)
• Salt for sprinkling on the vegetables
• 1/2 cup fresh minced dill weed ( or more if you like dill)
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt

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