Roasted Veggie Dip

Aired August 27, 2007

1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, smashed
1/2 small eggplant, peeled and chopped
1 small zucchini, trimmed, cut in half lengthwise then cut into thick half moons
3 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
20 basil leaves, roughly chopped
1/4 cup flat-leaf parsley leaves (a handful), chopped

Preheat oven 400F.

Place veggies on a cookie sheet, drizzle with EVOO and balsamic vinegar, and season liberally with the salt and pepper. Toss to coat thoroughly and transfer to the oven to roast for 30-40 minutes until brown and tender.

Cool and transfer to a food processor with the basil and parsley. Pulse to chop and combine. Transfer to a bowl and stir, season with salt and pepper to taste.

Serve with baked pita chips, celery stick and carrot sticks for a healthy snack.

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