Source: dLife

Roasted eggplant, zucchini, squash, and onion dip.

Servings

0.5 Eggplant, fresh, whole, peeled , cut into thick slices
1 large zucchini , cut into thick slices
1 Squash, summer, all types, fresh, medium , cut into thick slices (yellow )
0.5 red onion , cut into thick slices
4 medium garlic cloves , chopped
0.5 tsp ground cayenne (red pepper)
1 tsp seasoned salt
1 tsp chili powder
1 pinch salt and pepper
1 cooking spray

1 Preheat the oven to 400 degrees F. Coat the eggplant, zucchini, squash, onion, and garlic with the nonstick cooking spray.
2 Mix the cayenne pepper, seasoning salt, and chili powder in a bowl. Season the vegetables with 1/4 of the cayenne pepper mixture. Toss to mix then add another 1/4 of seasonings and toss to mix. Repeat this step until all of the seasoning has been added.
3 Coat a baking pan with the nonstick cooking spray. Place the vegetables in the pan and cook in the oven for approximately 35 minutes, or until browned, stir often.
4 Put the vegetables in a blender and blend until they reached the desired consistency. Sprinkle the salt and pepper over the mixture and serve.

You can also use as a omelet filler or food topping.