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Roasted Veggies And Dip

Charlie.Q.Force's picture
For the vegetables
  Eggplant 7 Ounce, quartered
  Bell pepper 1⁄2 Small, slice
  Red pepper 1⁄2 Small, slice
  Yellow pepper 1⁄2 Small, slice
  Orange pepper 1⁄2 Small, slice
  Red onion 1 Medium, slice
  Butternut squash 11 Ounce, cubed
  Zucchini 1 Small, slice (cut into 3/4” slices)
  Golden snacking tomatoes 4 Ounce
For the marinade
  Olive oil 2 Teaspoon
  Smoked paprika 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  White wine 5 Teaspoon
  Honey 2 Teaspoon
  Italian seasoning 1 Tablespoon
For the dip
  Low fat honey yogurt 1⁄2 Cup (8 tbs)
  Smoked paprika 1 Pinch

1. Cut the eggplants into quarters, slice all the bell peppers.
2. Slice the onions into think rings, cube the butternut squash, cut the zucchini lengthwise and then cut into 3/4” slices, set everything aside in separate bowls.
3. Preheat the oven to 400 degree.
4. Prepare a foiled lined baking sheet and spray it with olive oil cooking spray.

5. Combine all the vegetables in a large mixing bowl.
6. In a small bowl or a small blender combine olive oil, smoked paprika, lemon juice, white wine, honey and Italian seasoning, stir and mix well.
7. Pour the dressing on the vegetables and give it a good toss.
8. Put all the vegetables onto the baking sheet.
9. Roast the vegetables for 25 minutes.
10. Add the tomatoes 5 minutes before cooking time; continue to cook for the remaining time.
11. Mix in a bowl honey yogurt and paprika mix well.
12. Once done remove and let it rest.

13. Serve the roasted vegetables with dipping sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
60 Minutes
Cook Time: 
25 Minutes
Ready In: 
85 Minutes

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