Roasted Vegetable Dip with Baked Pita Crisps

Ingredients

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

Equipment

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

Directions

1. Heat oven to 375°F. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds.
2. Sprinkle with basil and cheese.
3. Cut each round into 8 wedges.
4. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets.
5. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool).
6. Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.)
7. Increase oven temperature to 400°F.
8. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray.
9. Sprinkle with salt and red pepper.
10. Bake about 30 minutes, turning vegetables once, until tender and lightly browned.
11. In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
12. Serve dip immediately, or refrigerate at least 2 hours until chilled.
13. Serve with pita crisps.