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.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.

  • 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.

  • 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.

Nutrition Facts

1/4 cup dip and 6 crackers
136 calories; protein 3.4g; carbohydrates 23.6g; dietary fiber 2.8g; sugars 4.1g; fat 3.7g; saturated fat 0.3g; vitamin a iu 6265.3IU; vitamin c 45.8mg; folate 24.7mcg; calcium 19.5mg; iron 0.4mg; magnesium 11.2mg; potassium 211mg; sodium 217.3mg.

1 fat, 1 starch, 1/2 vegetable