Roasted Vegetables With Dip

Name: Roasted Vegetables With Dip
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 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

10 ingredients

3 steps

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 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

Directions

1

In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight.
2

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.
3

Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.