Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 @@@@@ 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. " ----- Quote Link to comment Share on other sites More sharing options...
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