Sunday, November 16, 2008

Rachael Ray Roasted Veggie Dip

Roasted Veggie Dip (submitted by Marie D.)

1 fennel bulb, cored & chopped
1 sm. onion, chopped
3 garlic cloves, smashed
1/2 sm. eggplant, peeled & chopped
1 sm. zucchini, cut in half lengthwise, then cut into thick half-moons
3 TB extra virgin olive oil (EVOO)
3 TB balsamic vinegar
salt & pepper
20 fresh basil leaves, coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped

preheat oven to 400.
place veggies on rimmed baking sheet, drizzle with the EVOO & balsamic vinegar. Season liberally w/salt & pepper. Toss well to coat thoroughly, then roast the veggies for 30 to 40 min. till brown & tender, turning them once or twice as they roast. Cool & transfer to a food processor with the basil & parsley. Pulse the veggies to make a smooth puree. Transfer to a bowl & season with s & p to taste.

I don't know what the phe count is, you'll have to figure it out on your own... Good luck & enjoy!

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