usually sunday treat days are set aside for...treats!
and we should indulge occasionally and eat dessert and all that good stuff.
but i do like to eat healthy too
so when i came across this recipe in
my bible UsWeekly,
i HAD to share!
this is a perfect snack for the SuperBowl next Sunday and it's not fat-laden with tons of creams
it's basically a guilt-free dip!
let's all try something new this week and amaze our friends, spouses, loved ones, or ourselves
with a healthy treat!
|sorry for bad quality just took a snapshot out of the magazine :)|
Roasted Vegetable Dip
from Rachael Ray
1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, crushed
1/2 small eggplant, peeled and chopped
1 small zucchini, cut into thick half-moons
3 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
20 basil leaves, chopped
1/4 C flat parsley, chopped
Preheat oven to 400 degrees. Place veggies on a cookie sheet, drizzle with olive oil, vinegar and salt and pepper. Toss to coat.
Roast in oven for 35 minutes until browned. Cool and transfer to a food processor with basil and parsley. Pulse to combine. Transfer to a bowl, stir and season with s&p to taste. Serve with favorite veggies or pita bread. Serves 7.
*i think this will be great to have on hand all the time for afternoon snacks, and especially for all you low-carbers out there!*