Roasted Vegetable Dip With Baked Pita Crisps

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
78
FAT
7%
CHOL
1%
SOD
17%

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Ingredients for 7 servings

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

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)

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