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Roasted Summer Vegetable Dip
THE BALANCED KITCHEN12Ingredients
35Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 plum (/roma tomatoes, quartered)
- 1 eggplant (small, or 2 small Japanese eggplants, roughly chopped)
- 1 zucchini (large, or 2 small zucchini, roughly chopped)
- 1 yellow onion (sliced)
- 1 clove garlic
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh oregano (or 1 teaspoon dried)
- 2 Tbsp. fresh thyme (or 1 teaspoon dried)
- 2 tsp. balsamic vinegar
- 1 tsp. sea salt (plus some more for roasting)
- Fresh ground pepper, to taste (Fresh, to taste)
- crumbled feta (for serving, optional)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium460mg19% |
| Potassium450mg13% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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