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Roasted Vegetable Dip with Baked Pita Crisps
Roasted Vegetable Dip with Baked Pita Crisps
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Prep Time:
15 minutes
Total Time:
50 minutes
Delicious dip perfect for entertaining. Serve with veggies or chips.
Ingredients:
  • 1 medium zucchini, sliced (2 cups)
  • 1 medium yellow summer squash, sliced (1 1/2 cups)
  • 1 medium red bell pepper, sliced
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, peeled
  • Cooking spray
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 1/2 pita breads (6 inches in diameter)
  • 2 teaspoons canola oil or butter, melted
  • 1 teaspoon dried basil leaves
  • 2 tablespoons grated Parmesan cheese
Instructions:
  • Preheat the oven to 400°F. Arrange zucchini, yellow squash, bell pepper, onion, and garlic evenly on a 15 1/2x10 1/2x1 inch jelly roll pan. Coat the vegetables with cooking spray and season with salt and red pepper.
  • Roast vegetables for approximately 30 minutes, flipping once, until they are tender and lightly golden.
  • Blend the vegetables in a blender or food processor on high speed for about 1 minute, stopping to scrape the sides occasionally, until smooth.
  • Enjoy your dish warm or chill it for a minimum of 2 hours. Serve with baked pita crisps and fresh vegetable dippers.
  • Preheat the oven to 375°. Split each pita bread into two rounds by cutting around the edge. Lightly brush the rounds with oil, sprinkle with basil and cheese, then cut each round into 8 wedges. Arrange the wedges in a single layer on 2 ungreased jelly roll pans or cookie sheets. Bake for 6 to 8 minutes until light brown and crispy. Let them cool slightly (they will continue to crisp up). Serve warm or at room temperature and store in an airtight container for up to 3 weeks.

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