Roasted Vegetable Dip

Name: Roasted Vegetable Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 2 cloves garlic, peeled; 0 teaspoons ground red pepper (cayenne); 1 medium red bell pepper, sliced; 1 medium red onion, thinly sliced; 1 teaspoons salt; 355 milliliters medium yellow summer squash, sliced; 473 milliliters medium zucchini, sliced

Roasted Vegetable Dip is a gluten free, primal, and whole 30 hor d'oeuvre. This recipe makes 7 servings with 23 calories, 1g of protein, and 0g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, salt, zucchini, and a few other things to make it today. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 400º.

Equipment you will use

Oven

Spread zucchini, yellow squash, bell pepper, onion andgarlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray.

Ingredients you will need

Cooking Spray

Yellow Squash

Bell Pepper

Vegetable

Zucchini

Spread

Jelly

Onion

Roll

Equipment you will use

Frying Pan

Sprinkle with salt and red pepper.

Ingredients you will need

Red Pepper

Salt

Bake about 30 minutes, turning vegetables once, until vegetables are tenderand lightly browned.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Place vegetables in blender or food processor. Cover and blend on high speedabout 1 minute, stopping blender occasionally to scrape sides, until smooth.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor