dish
Veggie City Dip

8
Serves
14
Calories
9
Nutrients
7
Vitamins

Ingredients

1 teaspoon olive oil
1/3 cup finely chopped onions
1/3 cup finely chopped green or red bell peppers
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
1/3 cup peeled and finely chopped eggplant
1/3 cup chopped tomatoes
1 teaspoon chopped, fresh basil (dried is fine)
1 teaspoon red wine vinegar
1/3 teaspoon sugar

Cooking Instructions

1. Heat the oil in a skillet over medium heat. Add the onions and peppers. Cook for 2 minutes.

2. Add the zucchini, celery and eggplant. Cook 2 minutes more.

3. Add the tomatoes, basil, salt and pepper. Simmer about 20 minutes, uncovered. Let cool.

4. Add the vinegar and sugar. Adjust the salt and pepper to taste.

5. Serve cold as a dip with pita bread, crackers or tortilla chips.

Serving Size: about 2 tablespoons

Nutrition Information

Number of Servings: 8
Calories
14
Protein
0 g
Total Carbohydrate
2 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
1 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
37 %
Vitamin A
43 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
14 mg
Vitamin D
0 IU
Folate
7 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
6 mg
Iron
0 mg
Phosphorus
9 mg
Potassium
76 mg
Sodium
44 mg
Zinc
0 mg