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Roasted Vegetable Dip Recipe

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This recipe for Roasted Vegetable Dip, by , is from The Essential Mah Jongg Cookbook & Entertaining Guide , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rochelle Morais
Added: Thursday, February 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 med, zucchini, sliced
1 med. yellow squash
1 red pepper, sliced
1 red onion, thinly sliced
2 garlic cloves
1/4 tsp. salt
1/4 tsp. cayenne pepper

Directions:
Directions:
Preheat oven to 400. Place veggies on a pan. Spray with non-stick cooking spray. Sprinkle with salt and cayenne pepper. Bake, turning once about 15 min. on each side. Transfer to blender. Puree. Serve warm or chill for 2 hours.

Personal Notes:
Personal Notes:
hmmm. This would be good on pasta too!

 

 

 

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