Dippy-Doo Veggie Dip

Recipe Brought to you by FoodFit

This recipe makes: 8 servings
Preparation time: 30 minutes
Cooking time: 25 minutes

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)
salt to taste
freshly ground black pepper
1 teaspoon red wine vinegar
1/3 teaspoon sugar

Heat the oil in a skillet over medium heat. Add the onions and peppers.
Cook for 2 minutes. Add the zucchini, celery and eggplant. Cook 2 minutes
more. Add the tomatoes, basil, salt and pepper. Simmer about 20 minutes,
uncovered. Let cool. Add the vinegar and sugar. Adjust the salt and pepper
to taste. Serve cold as a dip with pita bread, crackers or tortilla chips.

Nutrition Facts Serving size: about 2 tablespoons Calories 14 Total Fat 1
g Saturated Fat 0 g Protein 0 g Total Carbohydrate 2 g Dietary Fiber 1 g
Sodium mg Percent Calories from Fat 37% Percent Calories from Protein 9%
Percent Calories from Carbohydrate 55%

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