Roasted Veggie Dip

• 2 cups sliced zucchini (about 2 small)
• 1 cup sliced carrot (about 1 medium)
• 1 medium onion, cut into 1/4-inch slices (about 1 cup)
• 1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
• 3 garlic cloves, peeled
• Olive oil-flavored cooking spray
• 1 (8-ounce) tub whipped cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 3 tablespoons shredded fresh Parmesan cheese
• 48 melba toast rounds

1. Preheat oven to 475u0b0.
2. Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475u0b0 for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.
3. Preheat broiler.
4. Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.

zucchini, carrot, onion, red, garlic, olive oil, cream cheese, salt, ground red pepper, black pepper, parmesan cheese, rounds

Taken from www.myrecipes.com/recipe/roasted-veggie-dip (may not work)