Roasted Veggie Dip

By krystallondon

A word of warning: Keep an eye on the veggies when they are roasting, as oven heat varies, and you want them roasted but not burned beyond use. Feel free to add other herbs to this recipe, such as basil, tarragon or rosemary. This tastes great over baked potatoes or yams. I also like to sere it with veggies at parties.

Ingredients

• 2 small, firm tomatoes, chopped
• 2 medium roasted red bell peppers, cored and seeded
• 2 large red onions, chopped fine
• 3 cloves garlic minced
• 2 teaspoons olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 tablespoon lemon juice
• Water as needed
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 400F

2. Place the tomatoes, pepper and onions, along with he garlic, still in its skin, on a large cookie sheet. Drizzle with oil. Roast in the oven at 400 F for 45 to 50 minutes, or until the vegetables are browned and any liquid has evaporated. I recommend you turn the vegetables every 20 minutes or so, to ensure that they roast evenly.

3. Remove from the oven and cool. When the vegetables are cool, place them in a blender along with the parsley, basil, and lemon juice and puree. You will need to do this in batches, and you may need to add a small amount of water to the mixture, if it is too thick. Continue this process until all of the vegetables are pureed. Add the salt and pepper, and serve.

Nutritional analysis per serving
37.39 calories, 73 g fat (27% calories from fat), 0.80 g protein, 4.32 g carbohydrate, 0 mg cholesterol, 76.13 mg sodium.