Roasted Veggie Dip

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 60
Ingredients
1 large eggplant, peeled2 red peppers, seeded1 large red onion, peeled2 cloves garlic, minced3 tablespoons olive oil 1 teaspoon salt1/2 teaspoon black pepper1 can tomato paste
Directions
Cut the eggplant, peppers and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread veggies on a baking sheet covered with foil and sprayed with PAM. Roast for 45 min. at 425 deg. until veggies are lightly browned and soft, tossing once during cooking. Cool slightly.

Place veggies in a food processor fitted with steel blade, add the tomato paste and and pulse to blend. Salt and pepper to taste if needed.

Serving Size: Makes approx 60 TBSPs

Number of Servings: 60

Recipe submitted by SparkPeople user JUSTFORMEH.

Servings Per Recipe: 60
Nutritional Info Amount Per Serving
  • Calories: 12.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.3 g

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