Roasted Vegetable Dip

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 garlic doves, peeled
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste.

  1. Preheat the oven to 400º E

  2. Place the zucchini, squash, bell pepper, onion and garlic on a jelly-roll pan. Spray evenly with nonstick cooking spray; sprinkle evenly with the salt and cayenne. Bake, turning once, until the vegetables are tender and lightly browned, about 15 minutes on each side.

  3. Transfer the vegetables to a blender or food proces­sor; puree. Transfer to a serving bowl and serve warm, or refrigerate, covered, until chilled, at least 2 hours.

PER SERVING: 33 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 140 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 26 mg Calcium.

SERVING PROVIDES: 1 Fruit/Vegetable.