Roasted Vegetable Dip Recipe - Cooking Index
Roasted Vegetable Dip Recipe - Cooking Index
| 1 teaspoon | 5ml | Zucchini - sliced (medium) |
| 1 teaspoon | 5ml | Yellow squash - sliced (medium) |
| 1 | Red bell pepper - seeded and sliced | |
| 1 | Red onion - thinly sliced | |
| 2 | Garlic doves - peeled | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Cayenne pepper - or to taste. |
Preheat the oven to 400 degrees.
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.
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.
This recipe yields 4 servings.
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.
Points Per Serving: 1.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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