|
| 1 1/2 | pita breads (6 inches in diameter) |
| 2 | teaspoons canola oil or butter, melted |
| 1 | teaspoon dried basil leaves |
| 2 | tablespoons grated Parmesan cheese |
|
| 1 | medium zucchini, sliced (2 cups) |
| 1 | medium yellow summer squash, sliced (1 1/2 cups) |
| 1 | medium red bell pepper, sliced |
| 1 | medium red onion, thinly sliced |
| 2 | cloves garlic, peeled |
| Cooking spray |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1. | Heat oven to 375°F. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets. |
| 2. | Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.) |
| 3. | Increase oven temperature to 400°F. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper. |
| 4. | Bake about 30 minutes, turning vegetables once, until tender and lightly browned. |
| 5. | In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth. |
| 6. | Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps. |
Nutrition Information:
70 ( 20 ); 2 g ( 0g); 0mg; 260 mg; 11 g ( 2 g); 3 g 24 %; 66 %; 4 %; 4 % 1/2 ; 1