Roasted Veggie Dip

Directions

1. 1
   Preheat the oven to 400°F
2. 2
   Coat a jelly-roll pan or large baking pan with cooking spray.
3. 3
   Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
4. 4
   Place on the prepared baking sheet and coat with cooking spray.
5. 5
   Sprinkle with the garlic, salt, and pepper.
6. 6
   Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
7. 7
   Place in a blender or food processor.
8. 8
   Add the tomato paste and puree until just blended, but with some texture.
9. 9
   Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.