Roasted veggie dip
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Scoop up this Meditteranean-inspired eggplant, pepper, and onion dip with fresh vegetable sticks, baked chips, or homemade two-ingredient dough pita bread (search WW.com for "Two-ingredient dough" for the base recipe). The dip also makes a delicious sandwich spread, protein topper, or condiment for eggs.
Ingredients
Eggplant
1 large, chopped
Red bell pepper
1 medium, chopped
Orange bell pepper
1 medium, chopped
Red onion
1 medium, chopped
Extra virgin olive oil
2 Tbsp
Garlic clove
4 clove(s), minced
Kosher salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Fresh lemon juice
2 Tbsp
Red wine vinegar
1½ Tbsp
Sugar
1 tsp
Crushed red pepper flakes
1 pinch(es)
Instructions
1
Preheat oven to 400℉. Line a large sheet pan with parchment paper.
2
In a large bowl, toss together vegetables, oil, garlic, salt, and pepper. Spread onto prepared pan and bake until very tender and browned in spots, stirring once halfway through, about 45 minutes. Remove from oven and let cool for 10 minutes.
3
Place cooled vegetables in a food processor and pulse 5 or 6 times. Spoon mixture into a serving bowl and stir in lemon juice, vinegar, sugar, and red pepper flakes.
4
Serving size: about 1/4 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.