Roasted Vegetable Dip

Recipe Instructions Preheat the oven to 400 degrees. Place the zucchini, squash, bell pepper, onion and garlic on a jelly-roll pan. Spray evenly with nonstick cooking spray; sprinkle evenly with the salt and cayenne. Bake, turning once, until the vegetables are tender and lightly browned, about 15 minutes on each side. Transfer the vegetables to a blender or food processor; puree. Transfer to a serving bowl and serve warm, or refrigerate, covered, until chilled, at least 2 hours. This recipe yields 4 servings. Per Serving: 33 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 140 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 26 mg Calcium. Serving Provides: 1 Fruit/Vegetable. Points Per Serving: 1.