Roasted Vegetable Dip with Baked Pita Crisps Recipe

Ingredients

• 1 medium zucchini, sliced (2 cups)
• 1 medium yellow summer squash, sliced (1 1/2 cups)
• 1 medium red bell pepper, sliced
• 1 medium red onion, thinly sliced
• 2 cloves garlic, peeled
• Cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 1/2 pita breads (6 inches in diameter)
• 2 teaspoons canola oil or butter, melted
• 1 teaspoon dried basil leaves
• 2 tablespoons grated Parmesan cheese