Roasted Vegetables with Dip

From Taste of Home magazine

1 /2 cup fat-free mayonnaise
1 /4 cup nonfat sour cream
2 tablespoons salsa
1 garlic clove, minced
12 fresh mushrooms
1 medium sweet red pepper, cut into 1- 1 /2 inch pieces
1 medium green pepper, cut into 1- 1 /2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1- 1 /2 inch pieces
1 tablespoon olive or vegetable oil

For dip, combine the first four ingredients in a small bowl; refrigerate for 30 minutes or overnight. Toss vegetables with oil. Place in a single layer in an ungreased 15-by-10-by-1-inch baking pan. Bake, uncovered at 450 degrees for 10 minutes or until crisp-tender. Serve with the dip.

Yield: 8 servings.

Nutritional Information:

1 cup of vegetables with 2 tablespoons of dip equals 65 calories, 140 mg sodium, 1 mg cholesterol, 10 gm carbohydrate, 2 gm protein, 2 gm fat.