Will Winter Ever End? and Grilled Vegetable Dip

Broken record alert.  I am so sick of winter.  We have had so much snow this year.  And then it gets nice.  And then it snows.  Rinse and repeat.  Ugh!!  I’m over it.

So this happened on Monday. Last snow storm of 2014

And like I have done for nearly every snow day this year (and there have been many), I decided to dive in and bake and cook.  Except almost everything was a failure.  First I made macaroons.  They came out so ugly that I had to eat them all before Rob came home.  Luckily the dogs were more than willing to help. ugly macaroons

Then I made mayonnaise and broke it a record 3 times!  I finally got it right but I was so pissed by the end that I couldn’t even appreciate it.  I turned it into one of my favorite paleo lunches – tuna and peppers.  photo 1

photo 3And then I struck gold!  Grilled Vegetable Dip.  It’s almost like a cross between hummus and baba ghanoush but better because it used up things I had in my refrigerator.  Here’s what I did:

Grilled Veggie Dip

Grilled Vegetable Dip

  • ~1 lb. mixed vegetables – I used zucchini, yellow squash, eggplant and portabella mushrooms
  • oil – my choice, 100% olive oil
  • juice of 1 lemon
  • 2 T tahini
  • misc. chopped herbs – parsley, chives, thyme, dill, rosemary
  • extra virgin olive oil
  • bonus points: 1 oz. goat cheese

1. Slice the eggplant and squash into 1/4″ thick slices.  Remove the stem and gills from the mushrooms.

2. Drizzle the vegetables with oil on both sides and season with salt and pepper.  Grill on each side until cooked but not falling apart.  Truth be told, my vegetables were the leftovers from dinner the night before.  Veggies shrink down quite a bit when they are cooked, but I started my dip-making with about 2 cups of grilled veggies.

3. Put the cooled veggies, lemon juice (start with half and add more as needed), tahini and herbs into a food processor and pulse a few times until it is consistently chopped.  If you’re adding the goat cheese, do it now.

4. Turn the food processor on to run consistently and stream in a few tablespoons of evoo until it comes together into an emulsified dip.

5.  Taste it and adjust the salt and pepper.  Try not to eat it out of the food processor directly.  Honestly, this got better the second day, so I’m really just trying to help you out here.

This dip is awesome with all sorts of raw veggies.  You could spread it on a sandwich if you were a sandwich eating type person.  I bet it would be good in a salad.  Mostly I’ve been eating mine off of a spoon, straight out of the fridge.

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