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Roasted Veggie Dip takes 10 minutes to prepare.

Roasted Veggie Dip takes 45 minutes to cook.

Roasted Veggie Dip makes 60 servings.

The ingredients for Roasted Veggie Dip are:

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

Here is how you make Roasted Veggie Dip:

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 TBSPsNumber of Servings: 60Recipe submitted by SparkPeople user JUSTFORMEH.

The nutritional information for Roasted Veggie Dip is:

• 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