- 1/2 cup fat-free mayonnaise
- 1/4 cup fat-free 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 bell 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-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees F for 10 minutes or until crisp-tender. Serve with the dip.