Grilled Summer Veggie Dip
Ingredients:
• 2 head garlic, tops cut off
• Canola oil
• Salt
• Cracked black pepper
• 1 Eggplant , sliced lengthwise into ¼” thick slices
• 1 zucchini, sliced lengthwise into ¼” thick slices (optional )
• 1 red bell pepper, stem/top and bottom sliced off, then sliced around the core into 4 thin sections
• 1 red onion, sliced into ¼” thick circles (kept intact as much as possible)
• 2 cups sour cream
• ½ cup chickpeas
• ¼ cup feta crumbles
• Zest of one lemon
• 1 teaspoon of lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoons fresh dill, chopped
• 3 green onions, green part only, finely chopped
• Canola oil
• Salt
• Cracked black pepper
• 1 Eggplant , sliced lengthwise into ¼” thick slices
• 1 zucchini, sliced lengthwise into ¼” thick slices (optional )
• 1 red bell pepper, stem/top and bottom sliced off, then sliced around the core into 4 thin sections
• 1 red onion, sliced into ¼” thick circles (kept intact as much as possible)
• 2 cups sour cream
• ½ cup chickpeas
• ¼ cup feta crumbles
• Zest of one lemon
• 1 teaspoon of lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoons fresh dill, chopped
• 3 green onions, green part only, finely chopped
Preparation:
-Preheat your oven to 400°.
-Drizzle the two garlic heads with a little oil, and top with a pinch or two of salt and cracked black pepper, and wrap each head tightly in a square of foil; place into oven and roast for 40 minutes; once roasted, remove from foil and allow them cool until they can be handled, at which point you will squeeze the softened cloves out of the papers, and set them aside.
-In the meantime, heat grill while that heats, drizzle a little oil, plus a couple of pinches of salt and cracked black pepper over the sliced veggies.
-When the grill/grill pan is hot, add a batch of the veggies, and grill about 2 minutes per side, or until well-charred and slightly tender; flip the veggies over, and grill on the other side for roughly another 2 minutes; repeat until all veggies are charred/grilled, and set them aside to allow them to cool.
-Once the veggies are cool, chop them fairly finely, and set them aside for a moment.
-Into the bowl of a food processor, add the roasted garlic cloves, the sour cream, the chickpeas, the feta crumbles and the lemon zest and juice, plus about ¾ teaspoon of salt and ¼ teaspoon of the cracked black pepper; process until smooth and well-blended.
-Scrape the sour cream mixture out into a large bowl, and fold in the finely chopped grilled veggies, plus the fresh herbs; check the seasoning to see if any additional salt or pepper if needed, then cover with plastic wrap and place into the fridge for at least 2 hours, or ideally overnight for the flavors to intensify.
-Enjoy cold with pita chips, veggie spears, chips or crackers, or spread over toast-rounds.
