Appetizers / Soups / Salads

Roasted veggies w/ dip is for Snack.

Roasted veggies w/ dip takes 35 minutes to prepare.

Roasted veggies w/ dip takes 10 minutes to cook.

Roasted veggies w/ dip makes 8 servings.

The ingredients for Roasted veggies w/ dip are:

1/2 c.fatfree mayo
1/4 c.nonfat sour cream
2 tbsp. salsa
1 garlic clove,minced
12 fresh mushrooms
1 med.greenpepper,cut into1-1/2inch pieces
1med sweet redpepper,cut into 1-1/2inch pieces
1 med onion,cut into wedges
1 med yellow summer squash,cut into 1-1/2 pieces
1 tbsp olive oil or veggie oil.

Here is how you make Roasted veggies w/ dip:

For dip,combine the first four ingredients in a small bowl;refrigerate for 30 minutes or overnight.Toss veggies with oil;place in single layer in an ungreased 15in.by 10in.by1in.baking pan.Bake uncovered,at 450* for 10 minutes or until crisp-tender.Serve with dip.Yield:8 servings(1cup dip)Each serving,1 c. veggies with 2 tbsp of dip.Number of Servings: 8Recipe submitted by SparkPeople user ANGIE10383.

The nutritional information for Roasted veggies w/ dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 41.2

• Total Fat: 2.0 g
• Cholesterol: 0.8 mg
• Sodium: 32.5 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.3 g
• Protein: 0.9 g

The dietary needs meet for Roasted veggies w/ dip is Low Fat