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0 pt. Roasted Vegetable Dip

Source of Recipe

www.angelfire.com/journal/wwrecipes "Shared by: Robyn Lawrence"


List of Ingredients

1 medium zucchini -- sliced
1 medium yellow squash -- sliced
1 red bell pepper -- seeded and sliced
1 red onion -- thinly sliced
2 cloves garlic -- peeled
1/4 teaspoon cayenne pepper


Recipe

Preheat oven to 400¼. Place zucchini, squash, bell pepper, onion, garlic on baking sheet. Spray with nonstick spray; sprinkle with salt and cayenne. Bake, turning once, until veggies are tender, about 15 minutes on each side. Transfer to blender or food processor and puree. Transfer to bowl and serve warm, or, refrigerate, covered, until chilled, at least 2 hours. Serves 4.

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Per serving: 39 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein;
9g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates