Roasted Veggie Dip

Prep Time: 10 Minutes

Cook Time: 37 Minutes

Ready In: 47 Minutes

Servings: 24

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.

By RecipeOfHealth.com