This is just so typical of me. One week I’m shoving cupcakes down your throat and the next I’m giving you a bowl of roasted vegetable dip. Shocker! Speaking of unhealthy foods, I tried a cragel this weekend. You know that crazy thing that is half croissant, half bagel. It basically rocked my world. Oh, and we also tried a french toast bagel…with cannoli cream cheese. Yes, cannoli cream cheese. Like the amazing filling inside those delicious cookies. Mixed into cream cheese. Slathered on my bagel. OOOO.EMMM.GEEEE! Forget rocking my world, that combo took my taste buds beyond the stratosphere! Once I snapped back to reality, I realized my body was screaming “Houston, we have a problem,” and I desperately needed some vegetables in my life. The veggies in the veggie cream cheese just simply wouldn’t cut it, so I whipped up a batch of roasted vegetable dip. Because it’s easy, it’s delicious, it’s low-fat, it’s gluten-free, it tastes good plain, on sandwiches, with pita or veggies and it has almost no calories in it. Basically, it wipes out my trip to the bagel shop and ensures that my heart will continue beating after all that cannoli and bagel goodness.
P.S. I made a similar version of this for a Super Bowl party a couple of years ago and it was a big hit! Be sure to add this to your Super Bowl menu, it will cancel out all the wings and chips you eat and your guests will love you for providing the one dish that people won’t feel guilty eating.
- 1 medium size onion, chopped into thick slices
- 3 cloves of garlic, peeled
- 1/2 a large eggplant (or one small eggplant), chopped into thick slices
- 1 parsnip, peeled and chopped into thick slices
- 3 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- A large handful of parsley
- Salt and pepper
- Preheat the oven to 400 degrees. Line a sheet with aluminum foil, then spread the veggies on top. Drizzle with the olive oil and vinegar, then sprinkle on a generous amount of salt and pepper (I probably used about a 1/2 teaspoon of each for my veggies). Give the veggies a slight toss to coat, then roast them in the oven for 35 minutes or until brown. Let them cool for about 10-15 minutes, then transfer them to a food processor. Add in the parsley and pulse to combine. Transfer to a serving bowl or store it in an air tight container in the refrigerator for up to 5 days. Serve with crackers, pita bread, or veggies.
- I have also made this with zucchini in place of the parsnips along with a head of fennel and a handful of basil and the results were just as tasty. Don't be afraid to play around and substitute different vegetables.