Roasted Vegetable Dip
1 medium zucchini – sliced
1 medium yellow squash – sliced
1 red bell pepper – seeded and sliced
1 red onion – thinly sliced
2 cloves garlic – peeled
1/4 teaspoon cayenne pepper
Preheat oven to 400° F.
Place zucchini, squash, bell pepper, onion, garlic on baking sheet. Spray with nonstick spray; sprinkle with salt and cayenne.
Bake, turning once, until veggies are tender, about 15 minutes on each side. Transfer to blender or food processor and puree. Transfer to bowl and serve warm, or refrigerate, covered until chilled, at least 2 hours.
Serves 4.
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Per serving: 39 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein;
9g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
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