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Roasted Vegetable Dip
Source: dLife

Roasted eggplant, zucchini, squash, and onion dip.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
, 1 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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Ingredients Directions
  1. Preheat the oven to 400 degrees F. Coat the eggplant, zucchini, squash, onion, and garlic with the nonstick cooking spray.
  2. 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.
  3. 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.
  4. Put the vegetables in a blender and blend until they reached the desired consistency. Sprinkle the salt and pepper over the mixture and serve.

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