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Roasted Vegetable Dip with Baked Pita Crisps

  • Prep 15 min
  • Total 50 min
  • Ingredients 12
  • Servings 7

Ingredients

1
medium zucchini, sliced (2 cups)
1
medium yellow summer squash, sliced (1 1/2 cups)
1
medium red bell pepper, sliced
1
medium red onion, thinly sliced
2
cloves garlic, peeled
Cooking spray
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)

Baked Pita Crisps

1 1/2
pita breads (6 inches in diameter)
2
teaspoons canola oil or butter, melted
1
teaspoon dried basil leaves
2
tablespoons grated Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
230mg
7%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
6%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.

Directions

  • 1 Heat oven to 400°F. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
  • 2 Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
  • 3 Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  • 4 Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
  • 5 Baked Pita Chips: Heat oven to 375°F. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.

Rate and Comment

This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.