Post by chief_cook2 on Jul 27, 2005 7:35:13 GMT -6
Roasted Summer Squash Dip
3 lbs (1350 g) zucchini or yellow squash, halved lengthwise
6-8 whole cloves garlic
1 large onion, peeled and quartered
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) packed basil leaves
1/2 cup (125 ml) packed parsley
1/4 cup (60 ml) packed mint leaves
2 Tbs (30 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste
Place the squash, garlic, and onion on a lightly greased baking
sheet and drizzle with a little of the olive oil. Bake in a preheated
375F (190C) oven until the squash is very soft, about 1 hour.
Combine the roasted vegetables with the remaining ingredients
in an electric blender or food processor and puree until smooth.
Serve chilled with pita bread for dipping. Serves 6 to 8.
3 lbs (1350 g) zucchini or yellow squash, halved lengthwise
6-8 whole cloves garlic
1 large onion, peeled and quartered
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) packed basil leaves
1/2 cup (125 ml) packed parsley
1/4 cup (60 ml) packed mint leaves
2 Tbs (30 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste
Place the squash, garlic, and onion on a lightly greased baking
sheet and drizzle with a little of the olive oil. Bake in a preheated
375F (190C) oven until the squash is very soft, about 1 hour.
Combine the roasted vegetables with the remaining ingredients
in an electric blender or food processor and puree until smooth.
Serve chilled with pita bread for dipping. Serves 6 to 8.