"Roasted Veggie Dip"
1/2 eggplant, peeled, thick sliced
1 zucchini, thick sliced
1 yellow squash, thick sliced
1/2 red onion, thick sliced
4 cloves garlic, roughly chopped
Nonstick cooking spray
1/2 teaspoon cayenne pepper
1 teaspoon seasoning salt
1 teaspoon chili powder
Salt and pepper
Preheat the oven to 400 degrees F. Spray the eggplant, zucchini,
squash, onion, and garlic with the cooking spray, coating well.
In a small bowl, combine the cayenne pepper, seasoning salt, and
chili powder. Add one-fourth of the seasoning to the vegetables.
Toss well to combine. Add another one-fourth of the seasoning
and toss well. Repeat until the vegetables are evenly coated
and all the seasoning is added. Adding the seasonings in stages
helps combine the seasonings evenly.
Spray a baking pan with the cooking spray. Add the vegetables
in a single layer. Cook vegetables in the oven, until browned,
stirring occasionally, roughly 35 minutes.
Place the roasted veggies in the bowl of a food processor. Process to desired consistency. Season with salt and pepper as necessary.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 32, Fat: 0 g, Cholesterol: 0 mg, Sodium: 257 mg,
Carbohydrate: 7 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: The Diabetic Recipe Newsletter