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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 9.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.2 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.3 g

View full nutritional breakdown of Roasted vegetable dip calories by ingredient
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Roasted vegetable dip

Submitted by: GORDONBE

Introduction

This dip is ideal for a cool day in early September. Get all your fresh ingredients from the market, roast the vegetables and let them cool. Later that evening, peel, cook down and ladel into jars. Be sure to save some for yourself! This dip is ideal for a cool day in early September. Get all your fresh ingredients from the market, roast the vegetables and let them cool. Later that evening, peel, cook down and ladel into jars. Be sure to save some for yourself!
Number of Servings: 48

Ingredients

    10 red peppers
    1 medium onion, unpeeled
    1 garlic, unpeeled
    5 roma tomatoes, washed and scored
    3/4 cup red wine vinegar (I used cider for the calculations)

Directions

Roast all until blackened, place in a covered serving dish to cool. Peel and de-seed as appropriate.

Puree tomato, garlic pulp and peppers. Chop onion and measure 1/4 cup (all else can be saved for another project). Combine all with 3/4 cup vinegar.

Boil down for 20-25 minutes, or until it piles on a spoon. Place in sterilized 8oz jars and seal, process in a hot water bath for 15 minutes. Makes a great gift!

Makes 6 jars. Each serving is 2 Tbs.

Number of Servings: 48

Recipe submitted by SparkPeople user GORDONBE.






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