Source: dLife

Pepper and squash dip with crispy pita chips.

Servings

1 medium zucchini , sliced (2 cups)
1 Squash, summer, fresh, medium, FDA , sliced (1 1/2 cups)
1 medium red bell peppers , sliced
1 red onion , thinly sliced
2 medium garlic cloves , peeled
1 cooking spray
0.5 tsp salt
0.25 tsp ground cayenne (red pepper)
1.5 large whole wheat pitas (6 inches in diameter)
2 oz Butter, unsalted , melted (or canola oil)
1 tsp ground basil leaves
2 tbsp grated Parmesan cheese

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