Roasted Veggie Dip

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 medium yellow squash
• 1 bell pepper, any color
• 1 red onion
• 1 medium zucchini
• 1 cucumber, halved and seeded
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper or 1/4 teaspoon red pepper
• 1 tablespoon tomato paste
• baked pita bread round, crudites

Recipe

• 1 preheat the oven to 400°f
• 2 coat a jelly-roll pan or large baking pan with cooking spray.
• 3 cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
• 4 place on the prepared baking sheet and coat with cooking spray.
• 5 sprinkle with the garlic, salt, and pepper.
• 6 bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
• 7 place in a blender or food processor.
• 8 add the tomato paste and puree until just blended, but with some texture.
• 9 remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.