Roasted Vegetables with Dip


Classifications: Vegetables

Qty Measure Ingredient


1/2 cup fat-free mayonnaise

1/4 cup nonfat sour cream

2 tablespoons salsa

1 clove garlic, minced

12 fresh mushrooms

1 medium sweet red pepper, cut 1-1/2 pieces

1 medium green pepper, cut 1-1/2 pieces

1 medium red onion, cut in wedges

1 medium yellow summer squash, cut 1-1/2 pieces

1 tablespoon olive or vegetable oil

Instructions: For dip, combine the first four ingredients in a small bowl; refrigerate for 30 minutes or overnight. Toss vegetables with oil. Place in a single layer in an ungreased 15-10-1-in. baking dish. Bake, uncovered, at 450* for 10 minutes or until crisp-tender. Serve with the dip. Yield: 8 servings (1 cup dip).



Background: Note: NUTRITIONAL ANALYSIS: One cup of vegetables with 2 tablespoons of dip equals 65 calories, 140 mg sodium, 1 mg cholesterol, 10 gm carbohydrate, 2 gm protein, 2 gm fat. DIABETIC EXCHANGE: 2 vegetable.

Serves: 8

Food Exchanges: