Roasted Vegetable Dip

1 medium zucchini -- sliced
1 medium yellow squash -- sliced
1 red bell pepper -- seeded and sliced
1 red onion -- thinly sliced
2 cloves garlic -- peeled
1/4 teaspoon cayenne pepper

Preheat oven to 400°.
Place zucchini, squash, bell pepper, onion, garlic on baking sheet.
Spray with nonstick spray; sprinkle with salt and cayenne.
Bake, turning once, until veggies are tender, about 15 minutes per side.
Transfer to blender or food processor and purée.
Transfer to bowl and serve warm, or, refrigerate, covered, until chilled, at least 2 hours.

Shared by: Robyn Lawrence
From: Weight Watchers Recipes