Roasted Veggie Dip
Nutritional Info
- Servings Per Recipe: 60
- 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
View full nutritional breakdown of Roasted Veggie Dip calories by ingredient
Number of Servings: 60
Ingredients
-
1 large eggplant, peeled
2 red peppers, seeded
1 large red onion, peeled
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 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.
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.