ROASTED VEGETABLES WITH DIP

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Roasted Vegetables with Dip image

"These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat," remarks Melinda Sheridan of Pittsburg, Kansas.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings (1 cup dip).

Number Of Ingredients 10

1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
2 tablespoons salsa
1 garlic clove, minced
12 fresh mushrooms
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1-1/2-inch pieces
1 tablespoon olive oil

Steps:

  • In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.

Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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