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Roasted Veggie Dip
Leftover, sad looking veggies? Dice 'em up, roast, and make into this delicious, healthy dip!
Prep Time: 00:10
Cook Time: 00:45
1 large eggplant
1 - 2 medium zucchinis
1 red pepper
1 small red onion
5 cloves garlic, minced
2 1/2 tbsps olive oil
1 1/2 tsps dried basil
3 tbsps tomato paste
1Preheat oven to 400 degrees F.
2Line a large baking sheet with parchment paper.
3Cut eggplant, zucchini(s), red pepper and red onion into 1-inch cubes.
4Toss (I used a large ziplock bag) the cut veggies with the garlic, olive oil, basil, salt and pepper.
5Spread onto prepared baking sheet.
6Bake on middle rack for approximately 35-45 minutes, until veggies are browned and tender.
7Cool slightly before placing sheet contents into a food processor (fitted with mixing blade) along with tomato paste.
8Process or pulse to desired texture. Add water to thin (if desired).
9Place in serving dish, enjoy with crackers.
Tastes best fresh, but can be stored in a tightly sealed container in the fridge for up to 4 days.
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