Roasted Veggie Dip

1. 1

   Preheat the oven to 400u00b0F

2. 2

   Coat a jelly-roll pan or large baking pan with cooking spray.

3. 3

   Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.

4. 4

   Place on the prepared baking sheet and coat with cooking spray.

5. 5

   Sprinkle with the garlic, salt, and pepper.

6. 6

   Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.

7. 7

   Place in a blender or food processor.

8. 8

   Add the tomato paste and puree until just blended, but with some texture.

9. 9

   Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.