Roasted Vegetables With Dip Recipe

Ingredients

1/2 cup fat-free mayonnaise1/4 cup fat-free sour cream2 tablespoons salsa1 garlic clove, minced12 fresh mushrooms1 medium sweet red pepper, cut into 1-1/2-inch pieces1 medium green pepper, cut into 1-1/2-inch pieces1 medium red onion, cut into wedges1 medium yellow summer squash, cut into 1-1/2-inch pieces1 tablespoon olive oil

Preparation

In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight.

In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan.

Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.