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Photo of Roasted veggie dip by WW

Roasted veggie dip

1
Points® value
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

Notes

Recipe and photo by WW Coach Lizzy Grossman-Sirgey

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