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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 24 |
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This recipe is so easy as well as great tasting. I found this was a great way for me to eat my veggies while I was focusing on eating right in an effort to lose weight. 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 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 |
Directions:
1. Preheat the oven to 400°F
2. Coat a jelly-roll pan or large baking pan with cooking spray.
3. Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
4. Place on the prepared baking sheet and coat with cooking spray.
5. Sprinkle with the garlic, salt, and pepper.
6. Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
7. Place in a blender or food processor.
8. Add the tomato paste and puree until just blended, but with some texture.
9. Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.
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