Roasted Veggie Dip - cooking recipe

Ingredients
    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
Preparation
    Preheat the oven to 400\u00b0F
    Coat a jelly-roll pan or large baking pan with cooking spray.
    Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
    Place on the prepared baking sheet and coat with cooking spray.
    Sprinkle with the garlic, salt, and pepper.
    Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
    Place in a blender or food processor.
    Add the tomato paste and puree until just blended, but with some texture.
    Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.

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