ROASTED VEGETABLES WITH DIP

1/2 cup fat-free mayonnaise
1/4 cup nonfat sour cream
2 tablespoons salsa
1 clove garlic, 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 oil (or 1 tablespoon vegetable oil)

TO PREPARE THE DIP:
Combine the first four ingredients in a small bowl; refrigerate for 30 minutes or overnight.

TO PREPARE THE VEGETABLES:
Toss vegetable with oil. Place in a single layer in an ungreased 15x10x1-inch baking pan.

Bake, uncovered, at 450 degrees F for 10 minutes or until crisp-tender.

Serve roasted vegetables with the dip.

Makes 8 servings (1 cup dip)
From: Melinda Sheridan Pittsburg, Kansas
Adapted from source: Taste of Home magazine, August/September 1998