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Roasted Vegetable Dip with Baked Pita Crisps
pita breads (6 inches in diameter)
teaspoons canola oil or butter, melted
teaspoon dried basil leaves
tablespoons grated Parmesan cheese
medium zucchini, sliced (2 cups)
medium yellow summer squash, sliced (1 1/2 cups)
medium red bell pepper, sliced
medium red onion, thinly sliced
cloves garlic, peeled
teaspoon ground red pepper (cayenne)
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.
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.)
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.
Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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