Recipe Image

Roasted Vegetable Dip

  • 20 m
  • 1 h
Diabetic Living Magazine
“Roasting vegetables really brings out their intense flavor. This homemade dip recipe is great to serve at last-minute parties. Simply seasoned vegetables roast in just 20 minutes and are then blended with a touch of earthy balsamic vinegar and fragrant fresh rosemary, resulting in a delicious dip your guests will love.”

Ingredients

    • 4 medium carrots, cut into 1-inch pieces
    • 2 large red bell peppers, seeded and cut into 1-inch pieces
    • 2 medium shallots, halved
    • 3 cloves garlic
    • 1 tablespoon olive oil
    • ½ teaspoon freshly ground pepper
    • ¼ teaspoon salt
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon chopped fresh rosemary, plus additional sprigs for garnish
    • 48 water crackers or 8 cups assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)

Directions

  • 1 Preheat oven to 425°F. Line a shallow roasting pan with foil. Place carrots, bell peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with ground pepper and salt. Cover with foil.
  • 2 Roast for 20 minutes. Uncover and stir the vegetables. Roast, uncovered, for 20 to 25 minutes more or until the vegetables are tender and lightly browned. Cool slightly on a wire rack.
  • 3 Transfer the vegetable mixture to a food processor. Add vinegar and the 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers or vegetable dippers.
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