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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.4 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Roasted Vegetable Dip calories by ingredient
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Roasted Vegetable Dip

Submitted by: EMILYJARVIS1219

Introduction

This is an adaptation of Rachael Ray's Roasted Vegetable Dip. The original recipe calls for a bulb of fennel, cored and chopped. I replaced the fennel with extra eggplant in this version, but you can substitute almost any roasting-friendly veggies! This is an adaptation of Rachael Ray's Roasted Vegetable Dip. The original recipe calls for a bulb of fennel, cored and chopped. I replaced the fennel with extra eggplant in this version, but you can substitute almost any roasting-friendly veggies!
Number of Servings: 7

Ingredients

    1 small onion, chopped
    3 cloves garlic, crushed
    1 medium eggplant, peeled and chopped
    1 small zucchini, cut into thick half-moons
    3 T EVOO
    2 T balsamic vinegar
    10 basil leaves, chopped
    1/4 cup flat parsley, chopped

Directions

Preheat oven to 400 degrees. Place veggies on a cookie sheet, drizzle with olive oil, vinegar and salt and pepper. Toss to coat. Roast in oven for 30 minutes until browned. Cool and transfer to a food processor with basil and parsley. Pulse to combine. Transfer to a bowl, stir and season with salt and pepper to taste. Serve with veggies or pita bread. Serves 7.

Number of Servings: 7

Recipe submitted by SparkPeople user EMILYJARVIS1219.






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