Roasted Vegetable Dip

 

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)

Dippers (baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges, baked tortilla chips), if desired

• 1 Heat oven to 400º. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
• 2 Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
• 3 Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
• 4 Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.