Party

Roasted Vegetable Dip is for Snack.

Roasted Vegetable Dip takes 10 minutes to prepare.

Roasted Vegetable Dip takes 35 minutes to cook.

Roasted Vegetable Dip makes 7 servings.

The ingredients for Roasted Vegetable Dip are:

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

Here is how you make Roasted Vegetable Dip:

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: 7Recipe submitted by SparkPeople user EMILYJARVIS1219.

The nutritional information for Roasted Vegetable Dip is:

• 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

The dietary needs meet for Roasted Vegetable Dip is Vegan