1 serving = (1/4 cup dip and 3 chips each)
1 medium zucchini
1 medium yellow summer squash , sliced (1 1/2 cups)
1 medium red bell pepper, sliced
1 medium red onion, trhinly sliced
2 cloves garlic, peeled,
1/2 tspn salt
1/4 tspn ground red pepper (cayenne)
Baked Pita Crisps
1 1/2 pita breads (6 inches in diameter)
2 tspns canola oil or butter, melted
1 tspn dried basil leaves
2 tblspns grated parmesan cheese
Heat oven to 400 degrees. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan.
Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps or Dippers.
Heat oven to 375degrees. 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
jelly roll pans. 15-1/2 x 10 1/2 x 1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.
- 1 serving 70 calories
- Fat 2 g
- Sodium 260mg
- Protein 3 g
- Cholesterol 0 mg
- Carbohydrates 11 g
- 1/2 starch
- 1 vegetable