Roasted Veggie Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Zucchini, 2 cup, slicedSummer Squash, 2 cup, slicedPeppers, sweet, red, fresh, 1 cup, chopped Red Onions, medium, thinly slicedGarlic, 1 clove, separatedCayenne Pepper, 1 tbspSalt, .5 tsp
Place chopped up veggies on a baking tray and lightly spray with non-stick cooking spray. Sprinkle with salt and cayenne pepper.
Roast at 400F for 15 minutes. Turn and continue to cook for another 10-15 minutes.
Transfer all into food processor and puree.
Serve with pita wedges.
NI does not include pita or other dippers.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISON66.
Roast at 400F for 15 minutes. Turn and continue to cook for another 10-15 minutes.
Transfer all into food processor and puree.
Serve with pita wedges.
NI does not include pita or other dippers.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISON66.
Nutritional Info Amount Per Serving
- Calories: 54.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 297.0 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.7 g
- Protein: 2.3 g
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