Roasted Veggie Dip

Name: Roasted Veggie Dip
Ingredients: 2 cups sliced zucchini (about 2 small); 1 cup sliced carrot (about 1 medium); 1 medium onion, cut into 1/4-inch slices (about 1 cup); 1 medium red or yellow bell pepper, sliced (about 1 1/2 cups); 3 garlic cloves, peeled; Olive oil-flavored cooking spray; 1 (8-ounce) tub whipped cream cheese; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 1/4 teaspoon black pepper; 3 tablespoons shredded fresh Parmesan cheese; 48 melba toast rounds

12 ingredients

4 steps

Ingredients

2 cups sliced zucchini (about 2 small)
1 cup sliced carrot (about 1 medium)
1 medium onion, cut into 1/4-inch slices (about 1 cup)
1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
3 garlic cloves, peeled
Olive oil-flavored cooking spray
1 (8-ounce) tub whipped cream cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
3 tablespoons shredded fresh Parmesan cheese
48 melba toast rounds

Directions

1

Preheat oven to 475°.
2

Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475° for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.
3

Preheat broiler.
4

Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.