Roasted Vegetable Dip with Baked Pita Crisps

Name: Roasted Vegetable Dip with Baked Pita Crisps
Prep time: 15 min
Total time: 45 min
Yield: 7
Ingredients: 1 1/2 pita breads (6 inches/1.5 cm in diameter); 2 tsp (10 mL) canola oil or butter, melted; 1 tsp (5 mL) dried basil leaves; 2 tbsp (30 mL) grated Parmesan cheese; 1 medium zucchini, sliced (2 cups/500 mL); 1 medium yellow summer squash, sliced (1 1/2 cups/375 mL); 1 medium red bell pepper, sliced; 1 medium red onion, thinly sliced; 2 cloves garlic, peeled; Cooking spray; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) ground red pepper (cayenne)

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Prep 15 min
Total 45 min
Servings 7

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Here is a handy snack for those times when you need a low carb food to ease a craving between meals.

Created Jun 7, 2013

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Ingredients

1 1/2 pita breads (6 inches/1.5 cm in diameter)
2 tsp (10 mL) canola oil or butter, melted
1 tsp (5 mL) dried basil leaves
2 tbsp (30 mL) grated Parmesan cheese

1 medium zucchini, sliced (2 cups/500 mL)
1 medium yellow summer squash, sliced (1 1/2 cups/375 mL)
1 medium red bell pepper, sliced
1 medium red onion, thinly sliced
2 cloves garlic, peeled
Cooking spray
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground red pepper (cayenne)

Steps

1

Heat oven to 375ºF. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets.
2

Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.)
3

Increase oven temperature to 400ºF. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
4

Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
5

In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
6

Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps.

Nutrition Information

70 Calories, 2g Total Fat, 3g Protein, 11g Total Carbs

Nutrition Facts

Serving Size: 7 Servings (1/4 Cup Dip And 3 Crisps)

Calories: 70

Total Fat: 2g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 260mg

Total Carbs: 11g

Dietary Fiber: 2g

Protein: 3g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.