vrijdag 22 november 2013

Roasted Vegetable Dip (Kopie)

•1 medium zucchini
•1 medium yellow squash
•1 red bell pepper
•1 red onion
•2 cloves garlic
•1/4 tsp cayenne
•1/4 tsp salt

Preheat oven to 400 F. Seed and slice pepper; slice onion, squash, and zucchini. Peel garlic and place with all slices vegetables on cookie sheet. Spray tops with zero-calorie nonfat cooking spray and sprinkle with cayenne and salt. Bake 30 minutes, turning after 15 minutes. Puree baked veggies in food processor or blender until smooth. Serve warm or chill, covered, 2 hours before serving.

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