When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

Appetizer, Vegetarian |40 calories per serving|55 minute recipe

Roasted Ratatouille Vegetable Dip

This content was last updated on December 19, 2019

Add a confetti of color and flavor pizzazz to your plate with this simple recipe. This dip is packed with vegetables and can be used to intensify the flavor of sandwiches or wraps, and is a great compliment to your fresh vegetable crudité platter. Pair this recipe with whole grain dippers like whole grain flatbread or whole wheat tortilla chips, which can help boost your fiber intake for cancer protective benefits.

Ingredients

1x
2x
3x
  • 1 pound eggplant, peeled and cut into 1-inch pieces
  • 12 ounces yellow summer squash, cut into 1-inch pieces
  • 2 red bell peppers, stemmed, seeded and cut into 1-inch pieces
  • 12 ounces cherry tomatoes
  • 1 medium onion, peeled, cut into 1-inch pieces
  • 3 garlic cloves, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. salt
  • freshly ground pepper, to taste
  • 1/4 cup minced fresh basil
  • 2 tsp. lemon juice
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 1/8 tsp. cayenne pepper (optional, to taste)
Makes 10 servings (1/4 cup). Per serving: 40 calories, 3 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 1 g dietary fiber, 120 mg sodium, 2 g sugar, 0 g added sugar.

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss eggplant, squash, bell peppers, tomatoes, onion, garlic, oil, salt and pepper together on heavy rimmed baking sheet and spread into an even layer. Roast until vegetables are slightly softened and roasted, about 30 minutes, stirring halfway through roasting.
  2. Remove baking sheet from oven and let rest until cool enough to handle. Transfer vegetables and pan juices into food processor. Add minced basil, lemon juice and cayenne pepper (if using). Blend until smooth.
  3. Serve with whole-grain tortilla chips, pretzels or as a non-dairy topping for whole-wheat bagels or sandwiches.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close