Roasted Vegetable Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 small onion, chopped3 cloves garlic, crushed1 medium eggplant, peeled and chopped1 small zucchini, cut into thick half-moons3 T EVOO2 T balsamic vinegar10 basil leaves, chopped1/4 cup flat parsley, chopped
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.
Number of Servings: 7
Recipe submitted by SparkPeople user EMILYJARVIS1219.
Nutritional Info 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
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