Roasted Veggie Dip

By DrChef

Prep: 7min
Cook: 30min
Total: 37min

"This dip can also be frozen, so when company arrives, you'll have a great-tasting appetizer to serve."

Ingredients

• 1 medium yellow squash
• 1 bell pepper, any color
• 1 red onion
• 1 medium zucchini
• 1 cucumber, halved and seeded
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black or red pepper
• 1 tablespoon tomato paste
• Season to taste with salt, pepper, and crushed red pepper
• baked pita crisps, crudites

Details

Servings 24
Adapted from recipes.rodale.com

Preparation

Step 1

1. Preheat the oven to 400°F. Coat a jelly-roll pan or large baking pan with cooking spray.

2. 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.

3. 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.