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Roasted Veggie Dip - CARBOHYDRATES 1.5 G (TOTAL SUGARS 0.6 G); DIETARY FIBER 0.4 G;

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Roasted Veggie Dip

 

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

baked pita crisps, crudites

 

 

 

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.

 

Serves: 24

Prep Time: 7 mins

Cook Time: 30 mins

Total Time: 37 mins

 

Source: Eat Up Slim Down Annual Recipes 2003

Formatted by Chupa Babi: 06.16.08

 

Nutritional Facts per serving: CALORIES 7.5 CAL, FAT 0.1 G (SATURATED FAT 0 G);

CARBOHYDRATES 1.5 G (TOTAL SUGARS 0.6 G); DIETARY FIBER 0.4 G;

CHOLESTEROL 0 MG; SODIUM 26.6 MG; PROTEIN 0.4 G .

 

" 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. "

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