Roasted Vegetable Dip with Baked Pita Crisps

Here is a handy snack for those times when you need a low carb food to ease a craving between meals. ...MORE + LESS -

1 1/2 pita breads (6 inches/1.5 cm in diameter)

2 tsp (10 mL) canola oil or butter, melted

1 tsp (5 mL) dried basil leaves

2 tbsp (30 mL) grated Parmesan cheese

1 medium zucchini, sliced (2 cups/500 mL)

1 medium yellow summer squash, sliced (1 1/2 cups/375 mL)

1 medium red bell pepper, sliced

1 medium red onion, thinly sliced

2 cloves garlic, peeled

Cooking spray

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground red pepper (cayenne)

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1

Heat oven to 375ºF. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets.
2

Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.)
3

Increase oven temperature to 400ºF. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
4

Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
5

In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
6

Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps.