Roasted Vegetable Dip with Baked Pita Crisps

 

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.