Ingredients
- 1 medium yellow squash
- 1 bell pepper (any color)
- 1 red onion
- 1 medium zucchini
- 1 cucumber (halved and seeded)
- 2 garlic cloves (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (or red pepper)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Nutrition Info Per Serving
Serving Size
2 tablespoon
Carbohydrates
2
g
Protein
1
g
Fat
1
g
Calories
18
Sometimes you simply crave the comforting taste of roasted veggie dip. Thankfully, with our simple low carb roasted veggie dip, you can enjoy the delicious taste of roasted veggie dips, all while maintaining your low-carb lifestyle! After you make this simple recipe for low carb roasted veggie dip with a few ingredients, you’ll always want more.
Instructions
- Preheat oven to 400°F.
- Coat a large baking pan with cooking spray.
- Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
- Place on the prepared baking sheet and coat with cooking spray.
- Sprinkle with garlic, salt, and pepper.
- Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
- Place in a blender or food processor.
- Add the tomato paste and puree until just blended, but with some texture. Enjoy!