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Roasted Veggie Dip

Serves 6-8 servings

Originally aired

INGREDIENTS
  • 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
PREPARATION

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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