Roasted Vegetable Dip with Baked Pita Crisps

Ingredients

• 2 cups zucchini sliced
• 1.5 cups to 3 sized squashes yellow sliced
• 1 medium bell pepper red sliced
• 1 medium onion red thinly sliced
• 2 cloves garlic peeled
• 1 serving pam original flavor shopping list 
• 0.5 teaspoon salt 
• 0.3 teaspoon ground pepper red (cayenne)
• 2 teaspoons canola oil melted
• 1 teaspoon basil dried
• 2 tablespoons parmesan cheese grated

Equipment

• food processor
• frying pan
• baking sheet
• oven
• knife
• blender

Directions

1. Heat oven to 400°.
2. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray.
3. Sprinkle with salt and red pepper.
4. Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
5. Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
6. Serve warm, or refrigerate at least 2 hours until chilled.
7. Serve with
8. Baked Pita Crisps and vegetable dippers.
9. Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds.
10. Sprinkle with basil and cheese.
11. Cut each round into 8 wedges.
12. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets.
13. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool).
14. Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.