Roasted Vegetables with Dip

SUBMITTED BY: Melinda Sheridan

"'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."

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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 bell 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 or vegetable oil

DIRECTIONS

For dip, combine the first four ingredients in a small bowl; refrigerate for 30 minutes or overnight.
Toss vegetables with oil. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees F for 10 minutes or until crisp-tender. Serve with the dip.

FOOTNOTE

Nutritional Analysis: 1 cup of vegetables with 2 tablespoons of dip equals 65 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 140 mg sodium, 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.