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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Vegetable Dip

Source: dLife

Roasted eggplant, zucchini, squash, and onion dip.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	37.6

Total Carbs	6.7 g

Dietary Fiber	2.4 g

Sugars	2.9 g

Total Fat	0.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	330.8 mg

Protein	1.6 g

Sodium	244.1 mg

Dietary Exchanges 0.6 Fat, 1.2 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F. Coat the eggplant, zucchini, squash, onion, and garlic with the nonstick cooking spray.
Mix the cayenne pepper, seasoning salt, and chili powder in a bowl. Season the vegetables with 1/4 of the cayenne pepper mixture. Toss to mix then add another 1/4 of seasonings and toss to mix. Repeat this step until all of the seasoning has been added.
Coat a baking pan with the nonstick cooking spray. Place the vegetables in the pan and cook in the oven for approximately 35 minutes, or until browned, stir often.
Put the vegetables in a blender and blend until they reached the desired consistency. Sprinkle the salt and pepper over the mixture and serve.