Roasted Veggie Dip
Ingredients
Instructions
- Preheat the oven to 400°F
- Coat a jelly-roll pan or large baking pan with cooking spray.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
276
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).